3-Cheese Lasagna {Egg-free}

My family loves lasagna, especially my husband.  Lasagna recipes pretty much always have egg in it.  This egg-free version includes a lot of the common ingredients without the egg.  What I think helps hold it together is mixing the three different cheeses together and baking it uncovered.  I also think using the part-skim ricotta and part-skim mozzarella cheeses help.  When you omit the egg, you do not want any extra moisture.  If you like this recipe, you may also enjoy Easy Cheesy Manicotti or Baked Spaghetti.

 

 
3-Cheese Lasagna {Egg-free}

½ lb lasagna pasta (gluten-free can be used)

1 lb ground beef

24 oz pasta sauce

15 oz part-skim ricotta cheese

2 c finely shredded part-skim mozzarella cheese, separated

½ c grated Parmesan cheese

1 T dried parsley flakes

½ t freshly ground black pepper

Preheat oven to 350^o.  Spray a 9x13 glass baking dish with cooking spray.  Cook pasta according to the instructions on the box.  While pasta is cooking, brown beef in a skillet.  Once browned, add the pasta sauce and let simmer on low.  In a large bowl, combine ricotta, 1 cup of the mozzarella cheese, Parmesan cheese, parsley and pepper.  Set the cheese mixture aside.  Once pasta is cooked, rinse in cool water to stop the pasta from cooking and to help with handling.  

In the baking dish layer as follows:  two large spoonfuls of sauce, three lasagna noodles, half of the cheese mixture, one-third of the remaining sauce, three lasagna noodles, the other half of the cheese mixture, half of the remaining sauce, three lasagna noodles, the last of the sauce and the remaining 1 cup of mozzarella.  Bake UNCOVERED at 350 degrees for 30 minutes.  Let stand for 5 minutes before cutting.