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Meatless Lasagna with Tomatoes, Okra & Corn

Meatless Lasagna with Tomatoes, Okra & Corn

Servings: 6

  • 1 (15 oz.) container ricotta cheese
  • 1 whole egg plus 1 egg yolk
  • 1 tbs. dried basil
  • 1 cup shredded Parmesan cheese; divided
  • 2-1/2 cups shredded mozzarella cheese; divided
  • 2 (15.25 oz.) cans Glory Foods Simply Seasoned Tomatoes, Okra & Corn; drained
  • 12 oven ready lasagna noodles (uncooked)
  • 1 (14.5 oz.) jar Alfredo sauce
  • 1 (13 oz.) jar red pizza sauce


  1. Heat oven to 375°F.
  2. In the bowl of an electric mixer, combine the ricotta cheese, egg and egg yolk, basil, 1/2 cup Parmesan cheese, and 1/2 cup mozzarella cheese. Beat until well mixed.
  3. Spread 1/2 of ricotta mixture in the bottom of an 11” x 9” baking dish. Fit some of the pasta noodles to cover entire bottom of baking dish then spread the Glory Foods Simply Seasoned Tomatoes, Okra & Corn on top.
  4. Spoon Alfredo sauce on top and layer with more noodles. Spread remaining ricotta mixture over noodles followed by 1 cup mozzarella cheese.
  5. Layer more noodles onto sauce and finish with pizza sauce.
  6. Cover tightly with non stick heavy-duty tin foil and bake for one hour.
  7. Remove tin foil and scatter remaining mozzarella cheese onto lasagna followed by remaining Parmesan. Bake an additional 10 minutes until cheese has melted.
  8. Allow to cool 15 minutes before cutting. Serve with a crisp green salad.

Recipe by Michaela Mercer Rosenthal,