Veggie Lasagna

Preheat your oven to a temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer).

Next, take a moment to prepare your baking dish by coating it with a thin layer of grease. Set this aside for the time being.

In a medium-sized saucepan, combine diced tomatoes, minced garlic, chopped basil, salt, and pepper. Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a low setting and let it simmer uncovered for approximately 10 minutes, allowing the flavors to meld together.

In a separate bowl, whisk together ricotta cheese and egg until well combined. Set this mixture aside for later use.

In a separate container, reserve 1 cup of the tomato sauce and 1 cup of shredded mozzarella cheese. Lightly coat the bottom of your prepared baking dish with the reserved tomato sauce.

Arrange 3 noodles lengthwise across the bottom of the dish, followed by a layer of tomato sauce. Using a spatula, spread 1/3 of the ricotta mixture evenly across the dish. Sprinkle with 1/3 of the chopped carrots, spinach, and shredded mozzarella cheese. Repeat this process two more times.

Place the remaining noodles on top of the casserole, followed by the reserved tomato sauce and shredded mozzarella cheese. Finish with a sprinkle of Parmesan cheese.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, approximately 10 minutes longer than the initial baking time. Finally, let the dish stand for 15 minutes before slicing and serving.