Easy Vegetable Lasagna

Easy Vegetable Lasagna Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 45 mins

    TOTAL : 5 mins

    SERVING : 12

    YIELD : 12 servings

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

  • Preheat oven to 375 degrees F. Grease 12″ by 8″ baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of 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.

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

Per Serving: 194 calories; protein 13.8g; carbohydrates 18.7g; fat 7.8g; cholesterol 41.4mg; sodium 476.5mg.