Rustic Lasagna
By: Anonymous
Published: Saturday, February 13, 2010 - 11:29am

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

1 Cook lasagna nOodles according to package directions, but do not add salt. 2 While noodles are cooking, preheat oven to 350 degrees. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside. 3 In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. ln a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well. 4 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. 5 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.