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Three-Cheese Lasagna

A comforting, cheesy lasagna that's easy to prepare, meatless, and perfect for feeding a crowd.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Ricotta Filling
  • 16 oz whole-milk ricotta cheese Use whole-milk for creamier texture.
  • 1 large egg Helps bind the filling.
  • 1/4 cup shredded mozzarella cheese (part-skim or whole milk) For the ricotta mix.
  • 1/4 cup grated Romano or Parmesan cheese Adds salt and tang.
  • 1/4 cup fresh parsley leaves Finely chopped; measure before chopping.
  • 1/4 tsp garlic powder For flavor enhancement.
  • Fine sea salt, to taste Adjust to preference.
  • Freshly ground black pepper, to taste Adjust to preference.
Lasagna Assembly
  • 9 oz dry lasagna sheets Standard oven-ready or regular dry.
  • 35 oz marinara sauce One large jar.
  • 2 1/2 cups shredded mozzarella cheese More if you like a cheesier top.
  • 1/2 cup grated Parmesan cheese Optional, for topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Lightly oil or spray a 13×9-inch baking dish.
  2. In a medium bowl, combine ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated Romano/Parmesan, the egg, chopped parsley, garlic powder, a pinch of salt, and several grinds of black pepper. Stir with a spatula until smooth and the egg is fully incorporated.
  3. Spoon about 1/2 cup of marinara into the bottom of the prepared pan and spread to coat evenly.
  4. Add the first layer of lasagna sheets to cover the sauce (break sheets if needed to fit).
Layering
  1. Spread one-third of the ricotta mixture over the noodles in an even layer. Sprinkle a few tablespoons of shredded mozzarella across the ricotta.
  2. Spoon enough marinara over the mozzarella to cover. Repeat layering: noodles → 1/3 ricotta → mozzarella → sauce. Do this until you’ve used all the ricotta mixture; you should have three total cheese layers.
Baking
  1. Finish with a generous layer of shredded mozzarella across the top and, if using, sprinkle 1/2 cup grated Parmesan.
  2. Bake uncovered for 40–45 minutes, or until the noodles are tender and the top is golden brown. If the top browns too quickly, tent loosely with foil halfway through baking.
  3. Check doneness by inserting a sharp knife into the center — it should slide through with little resistance. Remove from oven and let the lasagna rest at least 15 minutes before cutting.

Notes

Best served with a green salad or garlic bread. Can be made ahead and stored in the refrigerator for up to 24 hours before baking. Adjust seasonings based on personal preference.