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.
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.
Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. Suggestions/changes I made: --Increase the spaghetti sauce to 64 oz to have enough to pour-over. --I've had really good luck with Barilla's no-cook lasagna noodles. These completely avoid precooking the pasta and handling hot noodles. --Based on the amount of noodles I have, I do a slightly different layering sequence which adds more volume. [the amount of ricotta mixture still works I just use 1/3 of it for each layer instead of half. --Greasing the foil is a great reminder - hate to lose the cheese on top! - 01 Oct 2003 (Review from Allrecipes US | Canada)
My family loved this recipe, I made my own sauce and put in about 42 oz of sauce insted of the 32 oz so that it was not dry. Will make again!! - 27 Jul 2002 (Review from Allrecipes US | Canada)
Way too much cheese. Way too much egg. Not nearly enough sauce. - 16 Jun 2006 (Review from Allrecipes US | Canada)