Easy Vegetable Lasagna

Rating: 4.79 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Cans Get You Cooking®

Gallery
4 more images

Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement

  • 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.

  • 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; protein 13.8g; carbohydrates 18.7g; fat 7.8g; cholesterol 41.4mg; sodium 476.5mg. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

Ryan Amick
Rating: 5 stars
07/31/2016
Used fresh spinach frozen matchstick carrots and sliced squash. Turned out great. Read More
Helpful
(4)
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Ryan Amick
Rating: 5 stars
07/31/2016
Used fresh spinach frozen matchstick carrots and sliced squash. Turned out great. Read More
Helpful
(4)
juliad
Rating: 5 stars
09/24/2016
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. Read More
Helpful
(2)
Rome71
Rating: 5 stars
02/14/2018
This was excellent i skipped the tomatoes and added diced mushrooms and used arugula instead of spinach Read More
Helpful
(1)
Advertisement
Kristy
Rating: 4 stars
07/28/2018
Made this for the first time for family- they loved it. Some like it better than my regular lasagna. I would just use fresh basil spinach and carrots next time. Read More
Helpful
(1)
gderr the dysfunctional
Rating: 5 stars
11/29/2016
I used all fresh ingredients and made 2. ate one and froze one. I have eaten both now. terrific stuff! make 2! Read More
Helpful
(1)
Glo
Rating: 5 stars
10/05/2017
added rep pepper flakes to give it a lil kick! Read More
Helpful
(1)
Advertisement
ania
Rating: 5 stars
03/12/2017
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! Read More
Denise Richardson
Rating: 5 stars
02/11/2016
The tastes is great for me Read More
Sweetish Cargo
Rating: 5 stars
11/24/2020
The is what it claims "easy". I substitued canned for fresh carrots and spinach. I bought one large loose carrot and cooked it some some olive oil. Removed those from heat set aside. Then I added a bundle of fresh spinach to the pan and cooked it down. I added that mixture to the ricotta and layered it in. Topped it off with some basil parsley and oregano. I also added some red table wine and a pat of butter to the sauce. Read More
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/08/2021