About this Recipe

This kosher lasagna is vegetarian with lots of cheesy goodness everyone will love.


Servings: 12

Preparation: 10 minutes

Cook time: 60 minutes











30 ounces ricotta cheese

2 cups shredded mozzarella cheese

2 eggs

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon parsley flakes

teaspoon salt

teaspoon black pepper

22 - 24 ounces pasta sauce

cup water

9 no boil lasagna noodles

cup grated Parmesan cheese

onion (optional)

2 carrots (or any veggies on hand, optional)

pepper (optional)



1.   Preheat oven to 350F.

2.   (Optional step: saute the onion in the oil until translucent. Add the carrots and peppers and cook down until wilted. Season with salt as you go along, adding a sprinkle with each add-in).

3.   Mix ricotta cheese, 1 cups of mozzarella, eggs, garlic powder, Italian seasoning, parsley, salt, and pepper in a large bowl. Blend well.

4.   Pour sauce into another bowl. Pour water into sauce. Add veggies. Mix well.

5.   Spread about a little more than a cup of sauce on the bottom of baking dish. Top with 3 of the lasagna noodles. Spread of the cheese mixture over noodles. Repeat sauce, noodles, and cheese layer once. Top with remaining noodles and sauce, make sure noodles are covered with sauce.

6.   Sprinkle with remaining cup of mozzarella and Parmesan. Cover with foil.

7.    Bake 45 minutes. Remove foil. Bake 15 minutes longer. Let it cool for about 20 minutes before cutting.



Cheesy Kosher Lasagna