Ingredients:

1 – 28 oz can crushed tomatoes

1 large garlic clove, crushed

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 – 15 oz container ricotta cheese

1 large egg

12 no-boil lasagna noodles

1 – 14.5 oz can sliced carrots, well drained

1 – 13.5 oz can chopped spinach, well drained

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Directions:

In 2 quart saucepan over high heat, heat tomatoes, garlic, basil, salt and pepper. Heat to boiling; reduce to low and simmer uncovered 10 minutes to blend flavors. Heat oven to 375 degrees Fahrenheit. Grease 12 x 8 inch baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon tomato sauce on bottom of dish to coat. Place 3 uncooked noodles lengethwise across the pan. Top with 1/3 of tomato sauce. With spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with uncooked 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 cool before cutting.