Veggie Lasagna – a delicious recipe with tomato sauce, black pepper, lasagna noodles, mozzarella, baby spinach, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Preheat the oven to 375 degrees. Add pepper to tomato sauce and stir to combine. Spread 1 cup of sauce on the bottom of a 9x13 inch baking pan.
2
2. Arrange 3 uncooked lasagna noodles crosswise over sauce. Make sure they don't overlap or touch the sides of the pan. Sprinkle 1 cup of the mozzarella over noodles, then distribute half the spinach leaves on top.
3
3. Spread another cup of sauce over the spinach so it covers the noodles. Arrange 3 more noodles over the sauce, then sprinkle with another third of the mozzarella, the remaining spinach, and another cup of tomato sauce.
4
4. Top with 3 more noodles, the remainder of the mozzarella, 3/4 cup of tomato sauce, and the parmesan cheese. Cover with foil and bake 25 minutes, or until hot and bubbly. Let cool 5 to 10 minutes before slicing.
1723
kcal
Calories
57
g
Fat
183
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3-3/4 cups tomato sauce, 1/4 tsp black pepper, 9 no-boil lasagna noodles, 12-oz. package shredded part-skim mozzarella (about 3 cups), and more.
Yes, Veggie Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
