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.

• 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.

Step 2

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.

Step 3

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.

Step 4

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.