Contributed By Sandy | Published: Dec 27, 2004
Serves 8
- 9 lasagna noodles
- 2 cans (8 oz each) low-sodium tomato sauce
- 1 clove garlic, minced
- 1 tsp fresh oregano or 1/2 tsp dried oregano
- 1 pkg frozen chopped broccoli, thawed and squeezed of excess liquid
- 1 cup shredded carrots
- 1 container (15-16 oz) part-skim ricotta cheese
- 1/4 cup Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- Cook lasagna noodles according to package direction, but do not add salt.
- While noodles are cooking, preheat oven to 350 degrees F. Spray 13x9" baking dish with vegetable cooking spray; set aside.
- In small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrots, ricotta, and Parmesan. Mix well.
- Drain noodles in a colander. Spread 1/2 cup 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 tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/2 cup tomato sauce.
- Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake till bubbling, about 45 minutes. Place on wire rack to cool for about 15 minutes; cut into squares.
Per serving Calories: 268 Carbohydrates: 32 g Protein: 16g
Sodium: 294 mg Fat: 8 g Cholesterol: 27 mg
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