This lasagna recipe takes about an hour to cook, requires only 10 ingredients, and serves about eight. It contains no meat and utilizes ricotta, Parmesan and mozzarella cheeses as filling. For flavor, this recipe adds garlic, olive oil, salt, pepper and Italian seasoning. It requires a pot to cook the pasta, a bowl to mix the filling, a saucepan to saute the seasoning, and a 9-by-13-inch baking dish for the finished product.
To start, preheat the oven to 350 degrees Fahrenheit. Boil 1 16-ounce package of lasagna noodles in lightly salted water until they are cooked al dente. Drain the noodles and lay them flat to cool. Mix 4 cups of ricotta, 1/4 cup of Parmesan, 4 eggs and salt and pepper. Heat 1 teaspoon of olive oil over medium heat and saute three cloves of minced garlic for two minutes, and then stir in 1 32-ounce jar of spaghetti sauce and 1 teaspoon of Italian seasoning. Heat this mixture until warm.
Once warm, spread 1/2 cup of this sauce on the bottom of the baking dish, and cover it with a layer of noodles. Cover these noodles with about half of the ricotta and Parmesan cheese filling. Add another layer of noodles, cover them with 1 1/2 cups of sauce, and cover this sauce with the rest of the cheese filling. Cover this with the rest of the noodles and sauce, and sprinkle it with 2 cups of shredded mozzarella. Cover the whole dish with greased foil, and bake it at 350 degrees Fahrenheit for about 45 minutes, until the cheese is bubbly and golden.