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Ingredients
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12 no-boil lasagna noodles
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1 (28 ounce) can crushed tomatoes
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1 large garlic clove, crushed
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1 teaspoon dried basil
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 (15 ounce) container ricotta cheese
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1 large egg
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1 (14.5 ounce) can sliced carrots, well drained
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1 (13.5 ounce) can chopped spinach, well drained
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2 cups shredded mozzarella cheese
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⅓ cup grated Parmesan cheese
Directions
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In a 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt, and pepper. Over high heat, heat pan to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12x8-inch baking dish. In a medium bowl, combine ricotta cheese and egg until well-mixed. Spoon some tomato sauce on the bottom of the 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.
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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 |
8g | Fat |
19g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 194 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 22% |
Cholesterol 41mg | 14% |
Sodium 477mg | 21% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 14g | 28% |
Vitamin C 12mg | 13% |
Calcium 347mg | 27% |
Iron 2mg | 13% |
Potassium 435mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.