Easy Meatless Lasagna
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1-1/2 teaspoons dried oregano leaves
2 28-oz. jars pasta sauce
12 uncooked lasagna noodles
2 cups shredded Mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded Mozzarella cheese, if desired
Heat oven to 350-degrees. Mix ricotta cheese, 1/2-cup Parmesan cheese, the parsley and oregano.
Spread 2-cups of the pasta sauce in ungreased rectangular pan, 13x9x2-inches; top with four uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2-cups pasta sauce and top with four 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 and bake 30 minutes.
Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Complete this meal with your favorite tossed salad and crusty Italian bread, if desired.
Recipe makes 8 servings
Calories 515; Calories from Fat 180; Fat 20g; Saturated Fat 9g; Cholesterol 40g; Sodium 1340mg; Protein 24g; Fiber 4g
Honorable mention: July 29 is National Lasagna Day.