Tags: vegetarian - pasta - dinner - GF - GF Vegetarian - GF dinner -
GF pasta
Active Time: 20 minutes
Passive Time: 1.5 hours
Serves: 8

A traditional red sauce lasagna that uses no-boil noodles for a quick, easy to make dinner

Food.com

• Eggs: 2
• Ricotta: 15 oz
• Spices/Herbs: see note
• Mozzarella cheese: 4 cups, shredded, divided
• Parmesan: 1/2 cup, shredded
• Water: as needed
  
  
• Lasagna noodles: 1 9 oz box of no-boil noodles
• Pasta sauce: 48 oz

• You can optionally add 1 lb meat, either ground beef or ground sausage, browned
• You DEFINITELY need to add spices to the ricotta mixture. It's great with some chopped fresh parsley, salt, pepper, dried oregano, dried basil, dried thyme, garlic powder, and onion powder. Add a lot! This is where you get flavor! You can also try replacing some of the dried spices with chopped fresh. Just mix whatever you want into the ricotta mixture
• Use GF oven-ready lasagna sheets (ex, barilla brand) to make it GF)

1. Preheat oven to 375F
2. In a bowl, combine two beaten eggs, ricotta, 2 cups of mozzarella, and parmesan. Add spices as desired (see note) and mix well. Add water until the mixture is a bit flowy - you don't want it liquidy, but you want it pretty loose and spreadable. I'd add about 1/4 cup at a time and see how it goes
3. In a 9 x 13 inch pan, spread 1 cup of sauce on the bottom. Layer 4 uncooked lasagna noodles (they'll overlap, that's fine), 1/3 of the ricotta mixture, if using meat - add half, 1 cup mozzarella, and 1 cup sauce
4. Layer 4 uncooked noodles, 1/3 of the ricotta mixture, and 1.5 cups sauce
5. Layer 4 uncooked noodles, remaining ricotta mixture, remaining meat if using, and 1 cup of sauce
6. For the top layer, put 4 noodles, remaining sauce, and remaining 1 cup mozzarella (or add a bit extra to make it super cheesy!)
7. Bake covered with foil for 50 - 60 minutes
8. Uncover and continue cooking (or broiling) for 5 minutes, until the cheese on top gets a bit brown and bubbly
9. Let stand 15 minutes before serving