Lasagna: A Wonderful Dairy Recipe

Who says you have to be Italian to enjoy this comfort food?

The most common recipe for lasagna incorporates meat, cheese and tomato sauce.

But, if you are kosher, you cannot use any type of meat with cheese. I have a recipe that I have used for years and I would like to share it with you. You will certainly say, "where has it been all my life?"

When you eliminate the meat, you have a dairy lasagna to enjoy and share with family and friends; I call it comfort food. It’s so easy and fast. If you do not want to use oven-ready noodles, just follow the directions on the regular lasagna noodle package and follow my directions to make this very enjoyable dish.


  • 8 oz. Mozzarella cheese – whole milk or skim milk
  • Container of Ricotta cheese – whole milk or skim milk 
  • 5-6 Lasagna noodles – oven ready or traditional 
  • Ragu tomato sauce - traditional 
  • Oregano 
  • Garlic powder 
  • Salt to taste


  1. Line the bottom of a 7-inch Pyrex dish or any other oven ready dish with Ragu tomato sauce.
  2. Break the oven-ready Lasagna noodles in half and place two side by side in the dish.
  3. Cut up the Mozzarella cheese into slices and place them over the noodles along with a small amount of Ricotta cheese evenly spread. 
  4. Sprinkle a very small amount of garlic powder and oregano on the sauce. Repeat, building layers. 
  5. Cover and bake for approximately a half-hour to 45 minutes. You know that it is done when you see some bubbles on the sauce.
  6. Let stand for five minutes before serving.
  7. Cut into four servings.
  8. Add salt to taste.

*The Romaine lettuce, around the Lasagna, is like a laurel wreath suggesting a tasty dish fit for a Caesar.

Serves: 2-4


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