July Frenzy - July 28, 2015 - Vegetable Lasagna

Vegetable Lasagna

Ingredients

• 1 28-ounce can crushed tomatoes
• 1 large garlic clove, crushed
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 15-ounce container ricotta cheese
• 1 large egg
• 12 no-boil lasagna noodles
• 1 14.5-ounce can sliced carrots, well drained
• 1 13.5-ounce can chopped spinach, well drained
• 2 cups shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese

Preparation

1. In 2-quart saucepan over high heat, heat tomatoes, garlic, basil, salt and pepper. Heat to boiling; reduce to low and simmer uncovered 10 minutes to blend flavors.
2. Heat oven to 375°F. Grease 12-by-8-inch baking dish.
3. In medium bowl combine ricotta cheese and egg until well mixed.
4. Spoon tomato sauce on bottom of dish to coat. Place 3 uncooked noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with uncooked noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
5. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let cool before cutting.

Serves
12

Preparation Time:
20 minutes

Cook Time:
40 minutes

SOURCE:
CMI