About this recipe:This is perhaps the cheesiest lasagne recipe you will find. No bechamel - just ricotta, mozzarella and Parmesan cheeses. With shop-bought pasta sauce, this lasgne is easy to make and very satisfying.
500g lasagne sheets
1kg ricotta cheese
25g grated Parmesan cheese
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
800g pasta sauce
1 teaspoon dried Italian herbs
225g grated mozzarella cheese
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagne sheets flat on foil to cool.
In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in pasta sauce and Italian herbs. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
Spread 125ml of sauce in the bottom of a 20x30cm baking dish. Cover with a layer of lasagne sheets. Spread half the ricotta mixture over lasagne sheets; top with another pasta layer. Pour 350ml of sauce over lasagne sheets, and spread the remaining ricotta over the sauce. Top with remaining lasagne sheets and sauce and sprinkle mozzarella over all. Cover with greased foil.
Bake 45 minutes, or until cheese is bubbly and top is golden.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.