Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simple meatless lasagna. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Simple Meatless Lasagna is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Simple Meatless Lasagna is something that I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few components. You can have simple meatless lasagna using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Simple Meatless Lasagna:

1. Get oven ready lasagna noodles - no need to boil
2. Take container ricotta
3. Get grated parmesan
4. Take eggs
5. Make ready Italian seasoning
6. Make ready garlic powder
7. Take onion powder
8. Make ready salt - divided
9. Prepare jar spaghetti sauce (your favorite variety)
10. Prepare water
11. Take Italian blend shredded cheese - divided

Lasagna is a classic Italian casserole. While a traditional recipe includes layers of lasagna noodles, red sauce, cheese and meat, you can also switch it up with a vegetable-packed meat-free recipe, Italian sausage, chicken, or white sauces such as Alfredo. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind.

Instructions to make Simple Meatless Lasagna:

1. Preheat oven to 425°F. In a large bowl mix together ricotta, parmesan, eggs, Italian seasoning, garlic powder, onion powder, 1/2 tsp salt and 1/2 cup shredded cheese until well combined.
2. Pour 1/3 of the spaghetti sauce into a 9x13 inch cake pan or casserole dish, swirl to coat bottom. Add water and 1/2 tsp salt to remaining sauce in jar. Secure lid and shake to combine.
3. Arrange 4 lasagna noodles side by side in a single layer running lengthwise in center of pan. Spread half of the ricotta mixture evenly over the noodles. Pour 1/3 of sauce mixture over ricotta.
4. Repeat layers: 4 noodles, remaining ricotta mixture, 1/3 of sauce in jar. Top with one last layer of noodles, last 1/3 of sauce, then shredded cheese evenly over the top.
5. Cover with foil, being sure not to touch the cheese. Bake 1 hr. Remove from oven. Let rest 10 minutes before cutting. Enjoy!
6. See notes below ⤵
7. Note 1: If you want to lightly brown your cheese remove foil for last 10-15 minutes of cooking. My husband doesn't like it this way so we leave it covered the entire time. Lol
8. Note 2: Ensure the lasagna noodles you purchase say "oven ready" or "no boil" on them or else you will have to boil before assembling the lasagna.

This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. This meatless ricotta, mozzarella, and Parmesan lasagna features a sage and pumpkin cream sauce in place of the usual marinara and is layered with sautéed mushrooms and onions. This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients. The recipe is adaptable based on the vegetables you have available to you. In our photos, we've used zucchini, yellow squash, red peppers, and onions, but a variety of veggies can work in their place.

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