Meatless Monday: Lasagna

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Happy Meatless Monday!! I don’t know why, but I always get so excited to make the Meatless Monday meals. They’re just so much more exciting than boring chicken and rice and veggies. And this Meatless Monday lasagna is especially near and dear to my heart because it is a take on my Italian grandmother’s homemade lasagna family recipe. Of course, she made her own sauce and her own noodles, but ain’t nobody got time for that!

I always make this lasagna recipe when I host the Bachelor/Bachelorette watch parties at my house. Usually we’ll have a handful of women (and occasionally men) come over and we’ll all drink a lot of wine and my lasagna will be gone by the first commercial break. It’s so easy to prepare ahead of time and then when the guests arrive, just pop it into the oven for 50 minutes and serve nice and hot! Plus, no one can say no to noodles, cheese, and marinara sauce. Hashtag I love carbs.

This recipe is super easy to make and even easier to heat up the rest of the week and eat later! I mean It only has 3 ingredients: noodles, cheese, and sauce. Then you layer them up and let the oven take over the rest of the work.

Here’s what you’ll need:

  • 16oz lasagna noodles
  • 50oz (two jars) marinara sauce (I use the HEB Organics Garlic Lovers Pasta Sauce)
  • 16oz shredded mozzarella cheese
  • 16oz shredded “Italian Style” cheese (can substitute parmesan cheese)
  • Foil
  • Baking dish
  • Olive oil
  • Salt

Here’s how you’ll make it:

1. Preheat the oven to 375.

2. Bring a large pot of water with a splash of olive oil to a boil. Boil the lasagna noodles with a pinch of salt for 10-12 minutes until tender. Drain.

3. Spread a layer of marinara sauce on the bottom of the dish, then top with a layer of lasagna noodles (I do two layers of noodles at a time), then cover with mozzarella cheese.

4. Spread another layer of marinara sauce over the mozzarella, add another layer of lasagna noodles on top, then cover with Italian style (or parmesan) cheese.

5. Repeat those steps of sauce, noodles, and alternating cheeses until the dish is full to the top.

6. Cover the dish with foil and cook for 25 minutes.

7. Remove the foil and bake an additional 25 minutes until the cheese is golden. Remove from oven and let stand 5-10 minutes before serving!

Enjoy this lovely, cheesy, noodley, meatless lasagna dish (and a big glass of wine) because Mondays suck and you deserve it. Damn, I sound like Garfield, haha!!! But really this dish pairs lovely with a nice red 😉

Meatless Lasagna

350 calories per serving
8.6g fat
53g carbs
18g protein
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: lasagna, vegetarian
Servings: 8 people
Calories: 350kcal

Ingredients

  • 16 oz lasagna noodles
  • 50 oz marinara sauce (2 25oz jars – my favorite is Garlic Lover’s)
  • 16 oz shredded mozzarella cheese
  • 16 oz shredded Italian Style cheese or Parmesan cheese
  • 1 splash olive oil
  • 1 pinch salt

Instructions

  • Preheat the oven to 375.
  • Bring a large pot of water with a splash of olive oil to a boil. Boil the lasagna noodles with a pinch of salt for 10-12 minutes until tender. Drain.
  • Spread a layer of marinara sauce on the bottom of the dish, then top with a layer of lasagna noodles, then cover with mozzarella cheese.
  • Spread another layer of marinara sauce over the mozzarella, add another layer of lasagna noodles on top, then cover with Italian style (or parmesan) cheese.
  • Repeat those steps of sauce, noodles, and alternating cheeses until the dish is full to the top.
  • Cover the dish with foil and cook for 25 minutes.
  • Remove the foil and bake an additional 25 minutes until the cheese is golden. Remove from oven and let stand 5-10 minutes before serving!

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