Easy Meatless Lasagne

You won't miss the meat with this easy, three-cheesy pasta dish. ...MORE + LESS -

2 cups (500 mL) ricotta cheese or small curd creamed cottage cheese

1/2 cup (125 mL) grated Parmesan cheese

2 tbsp (25 mL) chopped fresh parsley

1 tbsp (15 mL) chopped fresh oregano leaves or 1 1/2 tsp (7 mL) dried oregano leaves

2 jars (28 oz/796 mL each) tomato pasta sauce (any variety)

12 uncooked lasagne noodles

2 cups (500 mL) shredded mozzarella cheese

1/4 cup (50 mL) grated Parmesan cheese

Additional shredded mozzarella cheese, if desired

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1

Heat oven to 350ºF. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
2

Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 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.
3

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.

Serve With: Complete this meal with your favourite tossed salad and crusty Italian bread.
Make Ahead: To prepare ahead of time, cover unbaked lasagne tightly with foil and refrigerate no longer than 24 hours. About 1 1/2 hours before serving, heat oven to 350F. Bake covered 45 minutes. Uncover and bake 15 to 20 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.