Lasagna with Tomato-Vegetable Sauce
20Prep Time Minutes
90Total Time Minutes
8Number of Ingredients
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)
|% Daily Value|
|Total Fat||13 g||21%|
|Saturated Fat||6 g||32%|
|Dietary Fiber||6 g||25%|
|Vitamin C||9 mg||14%|
|Vitamin A||5272 iu||105%|
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.
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.
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.