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


  • 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


  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.