• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 1 pound ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 egg
  • 1 package frozen chopped spinach, thawed and drained
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 zucchini, thinly sliced
  • 1 carrot, shredded
  • 32 ounces spaghetti sauce, divided
  • 12 lasagna noodles, uncooked (or enough to fill pan in layers) 1 cup water


  • Grease a 9 x 13 x 3-inch pan.
  • In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, spinach, oregano, salt and pepper. In a separate bowl, combine zucchini, carrots and 1 cup sauce.
  • In prepared pan, layer 1 cup sauce, 3 of the noodles and half of the ricotta cheese mixture. Add 3 more noodles and the zucchini/carrot/sauce mixture. Continue with 3 more noodles and remaining ricotta cheese mixture. Top with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella cheese. Pour water around the edges of the pan. Cover tightly with foil and refrigerate overnight.
  • To prepare, preheat oven to 350 degrees. Bake, covered, for 60 to 70 minutes. Let stand 10 to 15 minutes.
  • Servings: Serves 12.


Categories: Main Dish  Misc. One Dish  Oven  Pasta  Vegetable 

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