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Easy Vegetable Lasagna
This easy veggie lasagna recipe is made even easier with canned vegetables because they're perfectly portioned for recipes and they're budget-friendly.
Prep
20 min
Cook
55 min
Total
1h 30m
Serves
12
Instructions
- 01
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch baking dish.
- 02
Combine tomatoes, garlic, basil, salt, and black pepper in a medium saucepan over high heat; bring to a boil. Reduce heat to low; simmer to blend flavors, about 10 minutes. Combine ricotta cheese and egg in a bowl.
- 03
Lightly coat the baking dish with tomato sauce; place 3 noodles on top, lengthwise. Top with ¼ remaining tomato sauce; spread ⅓ ricotta mixture on top with a rubber spatula. Scatter ⅓ each carrots and spinach on top, followed by ¼ mozzarella. Repeat layers twice more. Place remaining 3 noodles on top; top with remaining ¼ each tomato sauce and mozzarella. Sprinkle with Parmesan cheese.
- 04
Cover dish with aluminum foil; bake 30 minutes. Remove foil and bake until cheese is bubbling and lightly brown, about 10 minutes more. Let stand before cutting, 15 minutes.
Nutrition
per serving
- Calories
- 194
- Protein
- 14g
- Carbs
- 19g
- Fat
- 8g
- Fiber
- 3g
- Sugar
- 2g
- Sat. fat
- 4g
- Sodium
- 477mg
- Cholesterol
- 41mg
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