Lasagna Rosa Recipe
This easy lasagna rosa recipe yields a red and white lasagna that’s so rich you’ll never miss the meat! It’s a deliciously cheesy, indulgent vegetarian lasagna recipe perfect for everything from special occasions like holidays to weeknight dinners.
Lasagna is the ultimate in comfort food.
What’s not to love about the layers upon layers of cheesy, saucy goodness?
I could eat it anytime, anywhere.
Most lasagna recipes are fairly time consuming to make though.
My lasagna rosa recipe is not since you can get it into your oven with only 15 minutes of prep time!
How is there a lasagna recipe that is ready to bake so fast?
This lasagna rosa uses these tricks to keep prep time short and sweet:
- No meat– Since we aren’t using meat, there’s no need to brown any up first! This saves time and keeps you from dirtying an extra pan.
- Uncooked noodles– Again it saves you time and a dirty pan. But the real secret is that uncooked lasagna noodles are so much easier to work with than cooked noodles. They don’t rip or slide around so you can just lay them in and be done!
- Jarred sauce– Huge time saver! You can use homemade sauce it is definitely not necessary.
What is lasagna rosa?
The word rosa in Italian means pink.
So lasagna rosa means pink lasagna.
This happens because we use a mixture of Alfredo sauce and spaghetti sauce to get a creamy blush tomato sauce that is a gorgeous shade of pink.
Ingredients
To make this you’ll need:
- Cheese– 3 kinds! Ricotta, shredded mozzarella, and shredded Parmesan.
- Eggs– To mix into the ricotta cheese for added moisture and richness
- Spaghetti sauce– 24 ounces of your favorite jarred sauce or you can use Homemade Marinara Sauce if you would like!
- Alfredo sauce– 15 ounces of your favorite jarred sauce
- Lasagna noodles– 12 uncooked lasagna noodles- with this recipe there’s no need to boil the pasta ahead of time or buy special lasagna noodles
How to Make
Lasagna rosa is pretty low maintenance as lasagna recipes go.
To make this beauty, mix the ricotta, mozzarella, eggs, and half the Parmesan cheese together in a large mixing bowl.
Then, in a separate mixing bowl, whisk both of the sauces together.
Spread a cup of the sauce mixture evenly out over the bottom of a 9×13 inch baking dish.
Top the sauce with four noodles.
Spread another cup of the sauce mixture evenly out over the noodles.
Then add half of the ricotta mixture evenly out over top.
Repeat the layers.
Finally top this with the remaining noodles and spread the remaining sauce evenly out over top noodle layer.
Sprinkle the rest of the Parmesan cheese evenly out over top.
Cover the baking dish tightly with aluminum foil.
Bake the lasagna at 375 degrees for 1 hour.
After an hour, take foil off of the lasagna.
Let it bake an additional 10 minutes so the top gets golden.
Remove the lasagna from the oven and let it rest 10 full minutes before slicing and serving.
Enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the casserole dish in the fridge or transfer it to an airtight container in the fridge.
Refrigerate it for up to 4 days.
Reheat in a hot oven or in the microwave until it is warmed through and the cheese has melted again.
Tips and Tricks
- You can add seasoning to the cheese mixture if you want. A little garlic powder and crushed red pepper flakes will jazz it up.
- Make sure you let the lasagna rest before you cut into it. The lasagna needs the time for the cheese to firm up slightly so the filling doesn’t spill out of the lasagna.
- If you love meat in your lasagna, you can brown up one pound of ground Italian sausage, beef, or even ground turkey and add it to the sauce, and proceed with the recipe as written.
Other Lasagna Recipes
Lasagna rosa is an easy variation on traditional lasagna we love!
Make it and enjoy!
Looking for other variations on lasagna recipes? Try these:
If you are looking for other lasagna inspiration for some extra variety, try these:
Don’t want a traditional layered lasagna, but still craving those comforting flavors? Give our lasagna soup or ravioli skillet lasagna recipes a try!
If you’ve tried this easy LASAGNA ROSA recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lasagna Rosa Recipe
Ingredients
- 2 15 oz containers ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup shredded Parmesan cheese divided
- 2 eggs
- 1 24 oz jar spaghetti sauce or marinara sauce
- 1 15 oz jar alfredo sauce
- 12 lasagna noodles uncooked
Instructions
- Add the ricotta, mozzarella, eggs, & half the Parmesan cheese to a large mixing bowl. Stir them together until the mixture's evenly combined.2 15 oz containers ricotta cheese, 2 cups shredded mozzarella, 1/2 cup shredded Parmesan cheese, 2 eggs
- In a separate mixing bowl, add both the sauces and whisk together until evenly combined. Set aside.1 24 oz jar spaghetti sauce, 1 15 oz jar alfredo sauce
- Spread a cup of the sauce mixture evenly out over the bottom of a 9x13 inch baking dish.
- Top the sauce with four noodles. Spread another cup of the sauce mixture evenly out over the noodles. Then add half of the ricotta mixture evenly out over top.12 lasagna noodles
- Repeat the layers. Finally top this with the remaining noodles. Then spread the remaining sauce evenly out over top. Sprinkle the rest of the Parmesan cheese evenly out over top.
- Cover the baking dish tightly with aluminum foil. Bake the lasagna at 375 degrees for 1 hour. Remove the aluminum foil and return the lasagna to the oven and bake an additional 10 minutes.
- Remove the lasagna from the oven and let it rest 10 full minutes before slicing and serving.
Notes
- You can add seasoning to the cheese mixture if you want. A little garlic powder and crushed red pepper flakes will jazz it up.
- Make sure you let the lasagna rest before you cut into it. The lasagna needs the time for the cheese to firm up slightly so the filling doesn't spill out of the lasagna.
- If you love meat in your lasagna, you can brown up one pound of ground Italian sausage, beef, or even ground turkey and add it to the sauce, and proceed with the recipe as written.
Nutrition
