1
: Preheat oven to 375°F (190°C). Grease a 9” (23 cm) springform pan.
2
: Cook noodles according to package directions. Rinse with cold water and drain
well. Meanwhile, heat oil in a large deep skillet. Add carrots, zucchini and garlic.
Cook, about 5 minutes or until water has evaporated from zucchini. Add spinach
and cook 1-2 minutes or just until spinach is wilted. Stir in basil. Reserve.
3
: In a bowl, combine egg, Ricotta cheese, evaporated milk, Parmigiano cheese
and salt.
4
: Assembly: Spread ½ cup (125 mL) tomato sauce on bottom of prepared pan.
Arrange 3-4 noodles over sauce, trimming and overlapping to cover sauce. Top
with half the vegetable mixture. Spoon over half of the Ricotta mixture. Repeat
steps with remaining ingredients. Top with final layer of noodles, remaining sauce
and Mozzarella cheese. Place on foil-lined baking sheet.
5
: Bake in preheated oven for 45-50 minutes or until heated through. Cover with
foil and let stand on wire rack for 15 minutes. Carefully remove sides of pan. Cut
into wedges.