When you read the recipe for this lighter vegetarian lasagne, you're going to ask what's so special about it. I don't know. I really don't. What I do know is that I made it three weeks in a row, for three different parties of four people, and each time not one single bite was left. In fact, we were stabbing with our forks at the last little bits stuck to the pan, unwilling to concede that we'd eaten the whole pan, which really should feed six or eight people. The sauce I use, Mayor's Own Marinara Sauce (a.k.a. Buddy sauce), is a very thin and light tomato-based sauce, not overly sweet, and that's the kind of sauce I recommend for this recipe, whether you're making your own or using a jar sauce from the market.
Lighter vegetarian lasagne
6 oz part-skim ricotta cheese
18 oz non-fat cottage cheese
1/2 tsp ground nutmeg
1 tsp ground black pepper
12 no-boil lasagne noodles
1 28-oz jar Mayor’s Own Marinara Sauce (or your favorite bottled or homemade sauce)
16 oz fresh mozzarella cheese, sliced 1/4-inch thick
1 cup coarsely grated fresh Parmigiano-Reggiano cheese
Preheat oven to 375°F.
Combine ricotta, cottage cheese, egg, nutmeg and black pepper in a small bowl.
In a 9x13 baking pan, begin the assembly: spread a thin layer of sauce on the bottom. Top with a layer of the dry noodles (you might need to break some to fit them neatly in one layer), then plops of the ricotta mixture here and there (use 1/3 of the cheese). Add plops of sauce here and there (use a bit less than 1/3 of the sauce), top with a layer of 1/3 of the mozzarella. Then again: noodles, ricotta, sauce, mozzarella. Then a third time.
Finally, add a fourth layer of noodles, and spread the remaining sauce on the noodles. Top with the parmesan cheese. Cover with aluminum foil and bake for 45 minutes.
Uncover, and bake 10 minutes more. Remove from the oven and allow lasagne to rest for 5-10 minutes before serving.
More recipes in The Perfect Pantry:
Spaghetti with basil pesto, tomato and olives
Pasta with clams and vegetable sauce
Shrimp, lemon, herb and feta macaroni and cheese
Slow-roasted tomato macaroni and cheese
Traditional spaghetti gravy
Other recipes that use these pantry ingredients:
Gluten-free garlic chicken lasagna, from Gluten-Free Goddess
Spinach and basil lasagna, from Andrea Meyers
Vegetarian lasagna with quick-roasted tomato, garlic, and herb sauce, from Kalyn's Kitchen
Eggplant-chard lasagne, from Gormeted
Lasagna cupcakes, from Framed Cooks
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