Rustic Lasagna

Photo: flickr user arnold | inuyaki

Ingredients

9 Lasagna noodles

2 cans (8-oz) low-sodium tomato sauce

1 Clove garlic, minced

1 teaspoon Fresh oregano -or-

teaspoon Dried oregano

1 pkt (10-oz) frozen chopped broccoli, thawed and squeezed of excess liquid

1 cup Shredded carrot

1 ct (15-16-oz) part-skim Ricotta cheese

cup Grated Parmesan cheese

1 cup Shredded part-skim Mozzarella cheese

Preparation

Cook lasagna nOodles according to package directions, but do not add salt.

While noodles are cooking, preheat oven to 350 degrees. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside.

In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. ln a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well.

Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup of tomato sauce.

Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.