Easy Vegetable Lasagna
Beans with pork, canned is a member of the legumes and legume products usda nutritional food group.
Recipe Summary Easy Vegetable Lasagna
Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!Ingredients | Usda Canned Pork Recipes12 each no-boil lasagna noodles1 (28 ounce) can crushed tomatoes1 large garlic clove, crushed1 teaspoon dried basil½ teaspoon salt¼ teaspoon ground black pepper1 (15 ounce) container ricotta cheese1 large egg1 (14.5 ounce) can sliced carrots, well drained1 (13.5 ounce) can chopped spinach, well drained2 cups shredded mozzarella cheese⅓ cup grated Parmesan cheeseDirectionsIn 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 degrees 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 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 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 stand 15 minutes before cutting.Info | Usda Canned Pork Recipesprep:
25 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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