Ingredients

• 1 , 28 ounce
• 1 large garlic clove , chopped
• 1 teaspoon dried basil
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 15 ounce
• 1 large egg
• 12 no-boil lasagna noodles
• 1 , 14.5 ounce
• 1 , 13.5 ounce
• 2 cups shredded mozzarella cheese
• 0.33 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x12-inch baking dish.
2. 2 Combine tomatoes, garlic, basil, salt, and black pepper in a medium saucepan over high heat; bring to a boil. Reduce heat to low; simmer to blend flavors, about 10 minutes. Combine ricotta cheese and egg in a bowl.
3. 3 Lightly coat the baking dish with tomato sauce; place 3 noodles on top, lengthwise. Top with ¼ remaining tomato sauce; spread ⅓ ricotta mixture on top with a rubber spatula. Scatter ⅓ each carrots and spinach on top, followed by ¼ mozzarella. Repeat layers twice more. Place remaining 3 noodles on top; top with remaining ¼ each tomato sauce and mozzarella. Sprinkle with Parmesan cheese.
4. 4 Cover dish with aluminum foil; bake 30 minutes. Remove foil and bake until cheese is bubbling and lightly brown, about 10 minutes more. Let stand before cutting, 15 minutes.

Nutrition per serving