Easy and Delicious Vegetable Lasagna Recipe

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 1 large garlic clove, crushed
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 (15 ounce) container ricotta cheese
• 1 large egg
• 12 no-boil lasagna noodles
• 1 (14.5 ounce) can sliced carrots, well drained
• 1 (13.5 ounce) can chopped spinach, well drained
• 2 cups shredded mozzarella cheese
• 0.33 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Grease an 8x12 inch baking dish thoroughly.
2. In a medium saucepan over high heat, combine canned tomatoes, garlic, basil, salt, and black pepper; bring to a boil. Reduce heat and simmer for about 10 minutes to blend all the flavors together. In a separate bowl, combine ricotta cheese and egg.
3. Lightly coat the prepared baking dish with a layer of tomato sauce. Place 3 lasagna noodles lengthwise on top. Spread ¼ of the remaining tomato sauce evenly. Top with ⅓ of the ricotta mixture, followed by ⅓ of the carrots and spinach, and ¼ of the mozzarella. Repeat these layers twice more. Place the final 3 noodles on top, then cover with the remaining ¼ of the tomato sauce and mozzarella. Sprinkle generously with Parmesan cheese.
4. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, approximately 10 minutes. Let the lasagna stand for 15 minutes before slicing and serving.

Nutrition

• Calories: 194 kcal
• Fat Content: 8 g
• Fiber Content: 3 g
• Sugar Content: 2 g
• Sodium Content: 477 mg
• Protein Content: 14 g
• Cholesterol Content: 41 mg
• Carbohydrate Content: 19 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g