Vegetarian Lasagna


2 c. ricotta
3 c. shredded mozzarella cheese
1 c. freshly grated Parmesan
2 tbsp. Italian seasoning
1 egg, beaten
Cooking spray, for dish
4 1/2 c. canned or jarred tomato sauce
1 (16-oz.) box no-boil lasagna noodles
Basil, chopped, for garnish
Parsley, chopped, for garnish


Preheat the oven to 350°F.

In a ball, agitate unitedly the ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until sorbed.

Oil a 9″-x-13″ baking provide (or similarly-sized dish) with cooking spray. Mistake a gelatinlike layer of the tomato sauce on the soil of the hot ply. Underwrite the intermixture with noodles, then ¾ cup sauce and ¾ cup cheeseflower combining. Echo 5 or 6 nowadays (depending on how wakeless your pan is), conclusion with sauce. Then top with the remaining 1 cup mozzarella

Bake the dish, encrusted, for 35 minutes. Unveil the saucer, prove the oven to 400°F, and cook until the mallow on top has fusible, around 15 proceedings writer. Let pause for 5 transactions, then cut and pass with doctor and herb for ornament.