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Easy Vegetable Lasagna

Rated as 4.89 out of 5 Stars

"Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!"
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Ingredients

1 h 15 m servings 194 cals
Original recipe yields 12 servings

Directions

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  1. In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
  2. Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of 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.
  3. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts


Per Serving: 194 calories; 7.8 g fat; 18.7 g carbohydrates; 13.8 g protein; 41 mg cholesterol; 477 mg sodium. Full nutrition

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Reviews

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I used all fresh ingredients and made 2. ate one and froze one. I have eaten both now. terrific stuff! make 2!

Used fresh spinach, frozen matchstick carrots and sliced squash. Turned out great.

This was excellent, i skipped the tomatoes and added diced mushrooms, and used arugula instead of spinach

added rep pepper flakes to give it a lil kick!

I added broccoli- mixed it to carrots and garlic- and stirred it into the white sauce. This was a separate layer from the ricotta spinach and zucchini. And I added tomato sauce - delicious!

Loved it! However, I had to make it my own. Did not use any canned vegetables, I used all fresh vegetables: shredded carrots, kale, & baby spinach leaves. My kids actually liked.

The tastes is great for me