|
|
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
|
