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VEGETABLE LASAGNA

Make Vegetable Lasagna part of your dinner rotation, chock full of delicious and nutritious canned spinach, tomatoes and carrots. Like home canning, cans seal in the natural goodness of these veggies, so they’re there for you anytime you’re ready to get cooking.

Servings: 12
Prep Time: 20 minutes
Cook Time: 40 minutes

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
1/3 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 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 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.