Easy Vegetable Lasagna

Method3 steps · about 1 hr 25 min

1. 1

   Step 1: In 2-quart saucepan over high heat, heat crushed tomatoes, garlic (1 large), basil, salt (½ teaspoon) and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.

   Simmer tomato sauce 10 minutes · 10 minUses 1 (28 ounce) can crushed tomatoes · 1 large garlic clove, crushed · 1 teaspoon dried basil · ½ teaspoon salt · ¼ teaspoon ground black pepper

2. 2

   Step 2: Preheat the oven to 375°F (190°C). Grease a 12-by-8-inch baking dish. Mix the ricotta and egg (1 large) in a bowl. Spread a little prepared tomato sauce over the dish bottom. Divide the 12 no-boil noodles into three layers of four, breaking them to fit as needed. Add one noodle layer, then one-third each of the remaining tomato sauce, ricotta mixture, drained carrots and spinach, and mozzarella. Repeat twice and sprinkle with Parmesan.

   Uses Greasing fat as needed for baking dish (source does not specify type) · 12 no-boil lasagna noodles · 1 (15 ounce) container ricotta cheese · 1 large egg · 1 (14.5 ounce) can sliced carrots, well drained · 1 (13.5 ounce) can chopped spinach, well drained · 2 cups shredded mozzarella cheese · ⅓ cup grated Parmesan cheese

3. 3

   Step 3: Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

   Bake covered 30 minutes, uncovered 10; rest15 · 40 minUses Assembled vegetable lasagna