Meatless Lasagna (Lasagne di Magro)

In northern Italy, lasagna usually is made with besciamella, a white sauce, and meat ragu. In this southern version, ricotta and mozzarella cheeses are substituted for the besciamella, and a meatless tomato sauce replaces the ragu. The result is lighter and less rich, but no less delicious. You will end up with a generous amount of sauce. Serve the remainder alongside the baked lasagna, or toss it with pasta for another meal.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Meatless Lasagna (Lasagne di Magro)
Review 1 for Meatless Lasagna (Lasagne di Magro)
5 out of 5
5 out of 5
LizzieA
,Atascadero
,Ca
January 2, 2013
Ability level:Novice
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Great for a big group
January 2, 2013
Great made with fresh summer tomatoes for the sauce. However, we love it any time of the year!
Pros: Healthy, Will Make Again
Review 2 for Meatless Lasagna (Lasagne di Magro)
5 out of 5
5 out of 5
KMBauch
January 2, 2012
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Amazing!!!
January 2, 2012
One of our family's favorite dishes. It's simple, fresh and filling. My family and I are vegetarians and it is very difficult to find meatless lasagna at restaurants so I finally decided to make it at home. Amazing! I added 3-4 cloves of garlic and a little extra basil than what was called for. If you want to impress family and friends, make this dish!