Chef Gale Gand's Easy Lasagna Recipe Is a Cheese Lover's Dream by Gale Gand

We all need a little more lasagna in our lives. Lasagna has an interesting story, too. Lasagna originated in Naples, Italy, during the 14th century. When lasagna was first introduced, it was a dish for special occasions and holidays. It's crazy that this dish that makes us so happy was introduced in Italy during the Black Plague. However, some will argue with this story and believe that lasagna originated in Ancient Greece. Fascinating! 

To  make my cheese lover's lasagna you will need lasagna noodles, tomato sauce, mozzarella cheese, Parmesan cheese, ricotta cheese, fresh parsley, fresh basil, dehydrated garlic, dried onion, Italian seasoning and fresh ground black pepper. The lasagna takes about 20 minutes to assemble, and bakes up in 35 to 45 minutes. 

This easy lasagna recipe makes two large pans. You can easily cut the recipe in half. Serve this vegetarian lasagna recipe with a salad. The leftovers reheat well for dinner or lunch the next day.

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Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 35 to 45 minutes
Total Time: 55 to 65 minutes
Servings: 12

Ingredients

• 1 box (16 ounces) lasagna noodles
• 6 cups tomato sauce (jarred or homemade)
• 8 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 - 3 pounds ricotta cheese
• 1 tablespoon chopped parsley
• 1 tablespoon chopped basil
• 1 teaspoon dry minced garlic
• 1 teaspoon dry minced onion
• 1 teaspoon dry Italian herbs
• fresh ground pepper, to taste

Helpful Products

• Cookbooks by Gale Gand
• Recipe Box
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Baking Dishes
• Spatula
• Mixing Bowl
• Grater
• 13x9-inch Baking Pan
• Pasta Pot
• Pasta Bowls
• Pepper Grinder

Recipe Notes

• This lasagna recipe makes two large pans. You can easily cut the recipe in half. Better yet, make two and freeze one for later.

• You could add ground beef or Italian sausage to this recipe for the meat lovers.

• Cooked mushrooms are delicious in this lasagna. 

Here's how to make it: 

1. In a large pot of salted water boil the pasta 5 minutes. Pour off the hot water and fill with cold water to cool them enough to handle. Lay out the parboiled pasta flat on an oiled pan. 
2. Mix the ricotta with the parsley, basil, garlic, onion, dry herbs and pepper. Spoon sauce in the baking pan, spreading it to cover the bottom. Lay pasta over the sauce (cut with scissors, if necessary, to fit), then sauce, then ricotta (spread out) and then a small amount of mozzarella. 
3. Cover with pasta (going the opposite direction as the last layer), then sauce, and then lots of mozzarella and some Parmesan and pepper.
4. Repeat the ricotta layer, and then another mozzarella and Parmesan layer. 
5. Chill for later or bake at 400 degrees F until bubbly and slightly browned, 30 to 40 minutes.

Nutrition Facts Per Serving

Calories: 360

Total Fat: 8g

Saturated Fat: 4.2g

Cholesterol: 22mg

Sodium: 494mg

Total Carbohydrate: 55.1g

Dietary Fiber: 4.4g

Total Sugars: 8.3g

Protein: 20.6g

Vitamin D: 0mcg

Calcium: 212mg

Iron: 4mg

Potassium: 427mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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