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Recipe: Healthy Veggie Lasagna edit

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Created by: Anonymous

Tags: Pasta

Yield: 8 servings

edit Ingredients

9

lasagna noodles

2

can low-sodium tomato sauce (8-oz.)

1

clove garlic minced

1

teaspoon fresh oregano or 1 tsp. dried

1

cup fresh or frozen broccoli (or spinach) steamed, thawed, drained, chopped

1

cup shredded carrots

1

tub part-skim ricotta cheese (16-oz.)

¼

cup grated Parmesan

1

cup shredded part-skim mozzarella cheese

edit Preparation

Step 1

Boil lasagna noodles per package directions. Pre-heat oven to 350 degrees. Lightly coat 9-by-13-inch baking dish with vegetable cooking spray. In a small bowl, combine tomato sauce, garlic and oregano and spread 1/4 of mixture (about 1/2 cup) along bottom of dish. Drain noodles and lay three strips over sauce.

Step 2

In a bigger bowl, combine broccoli, carrot, ricotta and Parmesan. Spread 1/2 the mixture over noodles. Continue layering 1/2 cup of sauce, 3 noodles, remaining broccoli mixture, 1/2 cup sauce, remaining noodles and top with remaining sauce and mozzarella. Bake about 45 minutes, until lasagna bubbles. Cool 15 minutes before serving.

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