Three Cheese Lasagna (BEST Meatless Lasagna Recipe) Recipe
This Three Cheese Lasagna is a rich and satisfying meatless dish featuring layers of creamy ricotta, melted mozzarella, and savory Parmesan cheeses combined with classic marinara sauce and tender lasagna sheets. Perfectly baked until golden and bubbly, it serves as a comforting and flavorful main course suitable for vegetarians and cheese lovers alike.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Cheese Mixture
- 16 oz ricotta cheese (whole milk)
- 1 large egg
- 1/4 cup shredded mozzarella cheese (part-skim or whole milk)
- 1/4 cup grated Romano or Parmesan cheese
- 1/4 cup fresh parsley leaves, loosely packed (finely chopped; measure before chopping)
- 1/4 tsp garlic powder
- Fine sea salt to taste
- Freshly ground black pepper to taste
Lasagna Assembly
- 9 oz dry lasagna sheets
- 35 oz marinara sauce
- 2 1/2 cups shredded mozzarella cheese (or more if desired)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) and prepare a 13 x 9-inch baking dish for assembling the lasagna.
- Make Ricotta Filling: In a bowl, combine ricotta cheese, 1/4 cup shredded mozzarella, grated Parmesan (or Romano) cheese, the egg, chopped parsley, garlic powder, salt, and pepper. Mix thoroughly with a spatula until smooth, creamy, and the egg is fully incorporated.
- Layer Sauce and Noodles: Spread about 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish. Then, arrange lasagna sheets over the sauce to cover the bottom completely; break sheets if necessary to fit.
- Add Cheese Mixture and Mozzarella: Spread one-third of the ricotta mixture evenly over the noodles. Sprinkle a few tablespoons of shredded mozzarella on top. Repeat layering with marinara sauce, noodles, ricotta mixture, and mozzarella, creating three total layers.
- Top and Bake: After the final ricotta layer, top the lasagna with a generous amount of shredded mozzarella and the optional grated Parmesan cheese. Bake uncovered for 40-45 minutes or until the noodles are tender and the top is golden brown. Cover with foil halfway through if the top browns too quickly.
- Check Doneness and Rest: To test, insert a sharp knife in the center; it should slide through easily without resistance. Remove from oven and let the lasagna cool for at least 15 minutes before slicing and serving to allow it to set.
Notes
- Breaking lasagna noodles to fit the baking dish is acceptable if needed.
- Cover with foil halfway through baking to prevent excessive browning.
- Letting the lasagna rest after baking helps it firm up for easier slicing.
- You can use either Romano or Parmesan cheese according to your preference.
- For a richer dish, use whole milk cheeses, but part-skim options work well for lighter calories.
