Easy Vegetable Lasagna

This yummy veggie lasagna is even easier made with canned vegetables because they're perfectly portioned for this recipe. It's a budget-friendly meal.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 194 Calories

Ingredients

• 1 large egg
• 1 teaspoon dried basil
• 2 cups shredded mozzarella cheese
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) container ricotta cheese
• 12 no-boil lasagna noodles
• 1 large garlic clove, crushed
• 1 (14.5 ounce) can sliced carrots, well drained
• 1 (13.5 ounce) can chopped spinach, well drained
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.33333334326744 cup grated Parmesan cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch baking dish. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.