Name: Easy Vegetable Lasagna
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: No-boil lasagna noodles - 12; Crushed tomatoes - 1 (28 ounce) can; Garlic clove, crushed - 1 large; Dried basil - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Ricotta cheese - 1 (15 ounce) container; Large egg - 1; Sliced carrots, well drained - 1 (14.5 ounce) can; Chopped spinach, well drained - 1 (13.5 ounce) can; Shredded mozzarella cheese - 2 cups; Grated Parmesan cheese - ⅓ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Vegetable Lasagna

1. No-boil lasagna noodles - 12

2. Crushed tomatoes - 1 (28 ounce) can

3. Garlic clove, crushed - 1 large

4. Dried basil - 1 teaspoon

5. Salt - ½ teaspoon

6. Ground black pepper - ¼ teaspoon

7. Ricotta cheese - 1 (15 ounce) container

8. Large egg - 1

9. Sliced carrots, well drained - 1 (14.5 ounce) can

10. Chopped spinach, well drained - 1 (13.5 ounce) can

11. Shredded mozzarella cheese - 2 cups

12. Grated Parmesan cheese - ⅓ cup

How to cook deliciously - Easy Vegetable Lasagna

1. Stage

In a 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt, and pepper. Over high heat, heat pan to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12x8-inch baking dish. In a medium bowl, combine ricotta cheese and egg until well-mixed. Spoon some tomato sauce on the bottom of the dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables, and mozzarella two more times. Sprinkle with Parmesan cheese.

3. Stage

Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.