Layered Cheesy Pasta Bake Recipe

About this recipe

A hearty and satisfying eggetarian dinner featuring layers of cheesy goodness, tender noodles, and rich tomato sauce, perfect for solution seekers looking for a comforting meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
• 350G Heinz Tomato & Chilli Pasta Sauce
• - Parmesan Cheese | The Artisan Smokehouse
• 400G Sabarot Chia Seeds, 400G

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a large bowl, combine 3 cups of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of shredded mozzarella cheese.
3. 3. In a small bowl, combine 2 tablespoons of chia seeds with 6 tablespoons of water and let sit for 5 minutes to thicken. Add the chia mixture and 2 teaspoons of chopped parsley to the cheese mixture, and mix until well combined.
4. 4. Soak 9 lasagna noodles in cold water for 10 minutes to soften them slightly.
5. 5. In a baking dish, spread 1/2 cup of spaghetti sauce evenly across the bottom. Place 3 softened noodles on top of the sauce.
6. 6. Spread 1/3 of the ricotta cheese mixture over the noodles, then pour 1 cup of spaghetti sauce over the cheese layer.
7. 7. Repeat the layering process two more times, ending with a layer of spaghetti sauce on top.
8. 8. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top layer of sauce.
9. 9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. 10. Let the lasagna rest for 10 minutes before slicing and serving.