This yummy veggie lasagna is even easier made with canned vegetables because they’re perfectly portioned for this recipe, making it a budget-friendly, family-sized meal.
Easy Vegetable Lasagna
This yummy veggie lasagna is even easier made with canned vegetables because they're perfectly portioned for this recipe, making it a budget-friendly, family-sized meal.
Ingredients
- 28 ounce can crushed tomatoes
- 1 large garlic clove crushed
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 15 ounce container ricotta cheese
- 1 large egg
- 12 no-boil lasagna noodles
- 14.5 ounce can sliced carrots well drained
- 13.5 ounce can chopped spinach well drained
- 2 cups shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8×12-inch baking dish. Set aside.
- Add tomatoes, garlic, basil, salt, and pepper to a medium saucepan over high heat. Bring to a boil, then reduce heat to low. Simmer uncovered to blend flavors, about 10 minutes.
- Combine ricotta cheese and egg in a medium bowl. Set aside 1 cup sauce and 1 cup mozzarella cheese. Lightly coat the dish with tomato sauce. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, evenly spread 1/3 ricotta mixture. Scatter 1/3 of carrots, spinach, and mozzarella. Repeat twice more. Place remaining noodles, reserved sauce, and reserved mozzarella over the casserole. Sprinkle with Parmesan cheese.
- Cover dish with foil and bake 30 minutes. Remove foil and bake until cheese is bubbling and lightly brown, about 10 minutes longer. Let stand 15 minutes before cutting.
