Art Director

Meghan Fossey

Vegetarian/Cheese Lesagna

I married a vegetarian. I grew up in Oklahoma eating barbeque and scarfing down hamburgers. So I have had to make an effort to cook dishes that we will both enjoy. We love to cook together and cheese is definitely our middle ground. We love cheese. Lots. of. cheese. So this lasagna is a perfect meal to prepare together. It's super cheesy, easy to prepare and is great reheated. We also love leftovers. 

You'll need:

1 package of lasagna noodles

1 lb mozzarella 

1 lb ricotta cheese

1 28 oz can of crushed tomatoes 

fresh basil

1 jar of your favorite tomato sauce 


Large pot for boiling pasta

13x9 baking dish

Pre heat over to 400 degrees F. Spread a layer of pasta sauce and crushed tomatoes on the bottom of your dish. *Be mindful you'll need to conserve sauce for other layers and the top of the lasagna.

Now place your first layer of pasta. You want to overlap them a tiny bit to help cover and keep them together.

Next layer on your ricotta cheese. It helps to have a warm spatula handy to smooth out stubborn cheese chunks.

Sprinkle on a layer of grated mozzarella.

Repeat and then repeat.

Don't forget to have some wine.

Once your layers are ready, use the remaining sauce and mozzarella on top. I like a cheesy top layer. You can place your basil before or after the oven. I like to have a little basil that is crispy and more basil after baking for garnish. Cook lasagna for about 30 min. We have a tiny old oven, so I periodically check ours. You'll know it's ready when it's browning on the edges and the cheese is good and melted.

Wait to cool for about 10 minutes and serve!

View more recipes here.