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| RUSTIC LASAGNA | |||
| 9 lasagna noodles 2 cans (8 oz. each) low-sodium tomato sauce 1 clove garlic, minced 1 tsp. fresh oregano or 1/4 tsp. dried oregano 1 pkg. (10 oz.) frozen chopped broccoli, thawed and squeezed of excess liquid 1 cup shredded carrot 1 container (15-16 oz.) part-skim ricotta cheese 1/4 cup grated Parmesan cheese 1 cup shredded part-skim mozzarella cheese |
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| Cook lasagne noodles according to pkg. directions, but do not add salt. While noodles are cooking, preheat oven to 350. Spray 13 x 9-in. baking dish with vegetable cooking spray; set aside. In a small bowl, combine tomato sauce, garlic and oregano; mix well. In 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 with mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares. | |||