This classic lasagna is a hearty vegetarian meal for chilly days. Don’t be intimidated by the 90-minute recipe. Most of that time is hands off—the cheese is getting nice and bubbly in the oven.

Serves 6
Total Time: 90 minutes
Vegetarian

Ingredients 

• 9 ounces jovial Gluten Free Brown Rice Lasagna
• 2 jars jovial Crushed Tomatoes
• 4 tablespoons extra virgin olive oil
• ½ teaspoon garlic powder
• 1 teaspoon dry basil
• 1 teaspoon dry oregano
• 15 ounces ricotta cheese
• 2 eggs
• 12 ounces shredded mozzarella cheese
• 4 ounces grated Parmesan cheese
• Salt to taste

 Directions

1. In a medium bowl, mix tomatoes, oil, garlic powder, spices, and salt to taste.
2. In another bowl, combine eggs and ricotta cheese.
3. Cover the bottom of a 9×13” lasagna pan with 1 cup of the tomato mixture.
4. Arrange four uncooked lasagna noodles in the bottom of the pan and spread ⅓ of ricotta mixture on top.
5. Cover with 1 cup of the tomato mixture, ¾ cup of mozzarella, and ¼ cup of Parmesan cheese.
6. Repeat steps 4 and 5 two times.
7. Layer the top with remaining noodles, tomato, mozzarella, and Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake at 375°F for 50 minutes.
9. Uncover and pat down the noodles gently to flatten the top. Bake uncovered for 10 minutes until brown. Let stand for 10 minutes before serving.