Rustic lasagna

Yield: 8 Servings

Measure Ingredient
9 Lasagna noodles
2 cans (8-oz) low-sodium tomato sauce
1 Clove garlic; minced
1 teaspoon Fresh oregano -or-
¼ teaspoon Dried oregano
1 pack (10-oz) frozen chopped broccoli; thawed and squeezed of excess liquid
1 cup Shredded carrot
1 carton (15-16-oz) part-skim Ricotta cheese
¼ cup Grated Parmesan cheese
1 cup Shredded part-skim Mozzarella cheese

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 ½ 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 ½ cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with ½ 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.

FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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