Ingredients
12
12 servings
- •12 no-boil lasagna noodles
- •1 (28 ounce) can crushed tomatoes
- •1 large garlic clove, crushed
- •1 teaspoon dried basil
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •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
Instructions
- In a 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt, and pepper. Over high heat, heat pan to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12x8-inch baking dish. In a medium bowl, combine ricotta cheese and egg until well-mixed. Spoon some tomato sauce on the bottom of the 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.
Nutritional Facts
Per 12 servings
- Calories: 194
- Carbohydrate: 19g
- Fat: 8g
- Fiber: 3g
- Protein: 14g
- Sugar: 2g
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