PCLinuxOS Recipe Corner:

Easy Meatless Lasagna

INGREDIENTS:

2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

DIRECTIONS:

Heat oven to 350F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.

Spread 2 cups of the pasta sauce in an ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.

Cover with tinfoil and bake for 30-45 minutes. Uncover and bake about 15-20 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

TIPS:

You can substitute cottage cheese in place of the ricotta cheese.

Complete this meal with your favorite tossed salad and crusty Italian bread.

To prepare ahead of time, cover unbaked lasagna tightly with foil and refrigerate no longer than 24 hours. About 1 1/2 hours before serving, heat oven to 350F. Bake covered 45 minutes. Uncover and bake 15 to 20 minutes longer, or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

NUTRITION:

Calories: 515         Carbs: 28.2g         Fiber: 4.3g         Sodium: 1340mg         Protein: 24g