INGREDIENTS

INSTRUCTIONS

Makes 4 servings.
Using no-boil lasagne noodles and bottled pasta sauce makes this lasagne so
easy, it can be whipped up in minutes, then put in the oven to bake while
you catch up with yourself Serve with a big green salad and crisp bread
sticks.
Preheat oven to 350F (175C). Lightly oil a 9-inch-square baking pan.
Combine the mozzarella, ricotta, Parmesan, egg, parsley and basil, if
using, in a medium bowl. Spoon 1/4 cup of the pasta sauce into the bottom
of prepared pan. Top with 2 noodles and spread noodles with about half of
the cheese mixture.
Spoon 3/4 cup of the sauce over top. Layer with 2 noodles going in the
opposite direction from the bottom layer of noodles. Spread with remaining
cheese mixture. Top with remaining noodles going in the same direction as
the bottom layer. Spoon remaining sauce over noodles.
Cover pan with foil and bake 30 minutes. Remove foil and bake 15 to 20
minutes, or until noodles are tender.
Education: Layering lasagne noodles in opposing directions,
crosshatch-style, lends stability to the final dish. You will find the
lasagne holds together better for serving. Be sure the dish is big enough
to accommodate the noodles, without touching each other or the sides of the
casserole, as the noodles will expand. Makes 4 servings.
Recipe by: The No-Tofu Vegetarian Cookbook, page 109
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