Vegetarian Lasagna

1jar tomato sauce (28 oz.)
6-8 cooked lasagna noodles
15 oz. ricotta
2 C shredded mozzarella
10 oz. frozen chopped spinach, thawed and squeezed dry
1 C shredded carrots, steamed in the microwave

Preheat oven to 375° F. Mix ricotta with spinach and carrots. In a 9″x13″ pan, spread 1 cup of sauce, then layer ingredients in the following order: noodles, cheese mixture, mozzarella. Repeat layers.

Bake covered for 1 hour. Remove foil for last 5 minutes of baking to brown top.

For more than a single layer of cheese, double recipe.

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