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Preheat oven to 375°F. Cook frozen mixed vegetables according to package directions; drain and set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
In a large bowl, combine crushed tomatoes, undrained diced tomatoes, Italian seasoning, salt and garlic powder. Spread 1 cup of the sauce in the prepared dish. Arrange 4 of the noodles crosswise in the dish atop the sauce, overlapping noodles slightly. Spoon 2/3 cup of the ricotta in small spoonfuls over the noodles; spread carefully over noodles. Top with one-third of the spinach and one-third of the vegetables. Sprinkle evenly with 1/2 cup of the mozzarella. Repeat layering with half of the remaining sauce, 4 more noodles, 2/3 cup of the remaining ricotta, half of the remaining spinach, half of the remaining vegetables and 1/2 cup of the remaining mozzarella. Repeat with the remaining 4 noodles, the remaining ricotta, the remaining spinach, the remaining vegetables and 1/2 cup of the remaining mozzarella. Top with the remaining sauce.
Cover dish with foil; place on a foil-lined baking sheet. Bake for 40 minutes. Uncover. Sprinkle with the remaining 1/2 cup mozzarella and the Parmesan. Bake for 10 to 15 minutes more or until noodles are tender and lasagna is heated through. Let stand for 15 minutes before serving.