Vegetable Lasagna

Ingredients

 

  • 12 no-boil lasagna noodles
  • 1 28-ounce can crushed tomatoes
  • 1 large garlic clove, crushed
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 15-ounce container ricotta cheese
  • 1 large egg
  • 1 14.5-ounce can sliced carrots, well drained
  • 1 13.5-ounce can chopped spinach, well drained
  • 2 cups shredded mozzarella cheese
  • ⅓ cup grated Parmesan cheese

 

Preparation

 

  • In a 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°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 uncooked noodles lengthwise across the pan.
  • Top with ⅓ of tomato sauce.
  • With a spatula, spread ⅓ of ricotta mixture.
  • Scatter ⅓ of carrots and spinach on ricotta and ⅓ of mozzarella cheese.
  • Repeat with uncooked 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 cool before cutting.

 

Time: 60 minutes | Prep Time: 20 minutes | Cook Time: 40 minutes

Makes:  12 servings (4 ounces each) | Calories 210 | Fat 6g | Protein 16g | Dietary Fiber 3g

 

source: fruitsandveggies.org/recipes/vegetable-lasagna/?com=2&recid=1666

 


awplogoprimary1   Here for you as life happens …

 

 

To access your AWP EAP services, call 1-800-343-3822.  Your EAP is here to help with family, work, health and legal issues.  EAP Services are provided at no cost and are 100% confidential.

 

Alliance Work Partners is a professional service of Workers Assistance Program, Inc.
Copyright © 2019 Workers Assistance Program, Inc.

 

Leave a Reply