Ingredients1 h 15 m servings 194
- 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.
- 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.
Per Serving: 194 calories; 7.8 18.7 13.8 41 477 Full nutrition
ReviewsRead all reviews 8
Used fresh spinach, frozen matchstick carrots and sliced squash. Turned out great.
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.
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.
This was excellent, i skipped the tomatoes and added diced mushrooms, and used arugula instead of spinach
I used all fresh ingredients and made 2. ate one and froze one. I have eaten both now. terrific stuff! make 2!
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!