| Rustic Lasagna
9 lasagna noodles
tow 8 ounce cans of low sodium tomato sauce
1 clove garlic, minced
1 teaspoon of fresh oregano or 1/4 teaspoon of dried oregano
one 10 ounce frozen package of chopped broccoli, thawed and squeezed of excess liquid
1 cup of shredded carrot
1 container (15-16 ounces) of part skim ricotta cheese
1/4 cup of grated Parmesan cheese
1 cup of shredded part skim mozzarella cheese
Cook the lasagna noodles according to package directions, but do not add salt. While noodles are cooking preheat oven to 350ºF. Spray a 13x 9 inch baking dish with vegetable cooking spray, set aside. In a small bowl, combine the tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine the 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. Serves 8 |
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