Lasagna Rosa Recipe

A slice of lasagna rosa on a white plate with a simple salad on the side

4.17 from 12 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Casserole, Entree, Main Course, Pasta

Cuisine: American, Italian

Servings:

Calories: 250kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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