Lasagna with Tomato-Vegetable Sauce

(1 ratings)
Total Time
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Garden fresh vegetables in a savory tomato sauce layered with noodles and cheese

  • PAM® Original No-Stick Cooking Spray
  • 1 medium carrot, chopped (1 med = about 1 cup)
  • 1 medium zucchini, chopped (1 med = about 1 cup)
  • 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • 2 cans (24 oz each) Hunt's® Roasted Garlic & Onion Pasta Sauce
  • 1 container (32 oz each) part-skim ricotta cheese
  • 2 eggs, beaten
  • 1/4 teaspoon ground black pepper
  • 12 no-boil lasagna noodles (12 noodles = 7 oz)
  • 2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
  1. Preheat oven to 375°F. Heat large skillet sprayed with cooking spray over medium-high heat 1 minute. Add carrot and zucchini; cook 5 minutes or until vegetables are tender and beginning to brown, stirring frequently. Add spinach and continue cooking 3 minutes, stirring often. Blend in pasta sauce and cook 2 minutes or until hot. Remove from heat.
  2. Mix together ricotta cheese, eggs and black pepper in large bowl; stir well to combine. Spread 1 cup of the sauce mixture in bottom of sprayed 13x9x2-inch baking dish. Arrange 4 lasagna noodles on top of sauce. Spread 1/3 of the ricotta mixture over noodles, followed by 1/3 of the remaining sauce. Sprinkle with 1/3 of the shredded cheese. Repeat to make 2 more layers, ending with cheese.
  3. Cover tightly with aluminum foil sprayed with cooking spray. Bake 45 minutes. Remove foil; continue baking 15 additional minutes or until top is golden brown and bubbly. Let stand 10 minutes before cutting.
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Nutrition Information
Calories: 381 View complete nutrition information
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gggggggggggg March 12, 2012

nice recepi and easy to make raiting 5