Rustic Lasagna
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 268 28 8g 294mg 32g 16g 27mg


INGREDIENTS:
9 lasagna noodles 2 cans (8 ounces each) low-sodium tomato sauce 1 clove garlic, minced
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano 1 package (10 ounces) frozen chopped broccoli, thawed and squeezed off excess liquid 1 cup shredded carrot
1 container (15 to 16 ounces) part-skim ricotta cheese 1/4 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 F. 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. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well.
4 Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prpared 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.
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.

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