Ingredients and Weight:
- 1 package (12 ounces) refrigerated fresh lasagna noodles
- 1 container (15 ounces) part-skim ricotta cheese
- 1 container (15 ounces) part-skim cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) can no-salt-added tomato sauce
- 1 (15-ounce) can tomato paste
- 1/2 cup chopped fresh mushrooms
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 (8-ounce) package shredded mozzarella cheese
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375° F.
- In a large bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, basil, parsley, Italian seasoning, salt, and pepper.
- Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.
- Top with lasagna noodles, then the ricotta mixture, and the marinara sauce.
- In a separate bowl, combine tomato sauce, tomato paste, mushrooms, green bell pepper, and onion.
- Spread the vegetable mixture over the ricotta layer.
- Repeat layers one more time.
- Top with mozzarella cheese.
- Bake for 45-50 minutes, or until bubbly and the cheese is melted and golden brown.
- Let stand for 15 minutes before slicing and serving.
Nutritional Information:
(Per serving)
Calories: 450
Fat: 20 grams
Saturated fat: 10 grams
Cholesterol: 60 milligrams
Sodium: 950 milligrams
Carbohydrates: 50 grams
Dietary fiber: 5 grams
Protein: 30 grams
Dish Characteristics:
- Cheesy, flavorful, and satisfying
- Easy to make ahead of time and freeze for later
- Perfect for a vegetarian main course or side dish
- Rich in protein, calcium, and dietary fiber
User Comments:
- "This lasagna is so easy to make and tastes amazing! I love that I can make it ahead of time and freeze it for later." - Mary
- "I'm not a vegetarian, but I loved this lasagna. It's so creamy and flavorful." - John
- "This is a great recipe for a make-ahead meal. I always double the recipe and freeze one for later." - Lisa
Special Precautions and Tips:
- If you don't have fresh lasagna noodles, you can use no-boil noodles instead.
- To freeze the lasagna, bake it for 30 minutes, then let it cool completely. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. When ready to eat, thaw the lasagna in the refrigerator overnight and reheat in a 350° F oven until heated through.
