Title: Rustic Lasagna
Categories: Diet Vegetable
Yield: 8 Servings
| LISA CRAWLEY/TSPN |
| 16 | oz | Low-Sodium Tomato Sauce |
| 1 | cl | Garlic; minced |
| 1 | ts | Fresh Oregano OR 1/4 ts |
| | | Dried Oregano |
| 10 | oz | Frozen Chopped Broccoli; thawed and squeezed of excess liqui |
| 1 | c | Shredded Carrot |
| 15 | oz | Part-Skim Ricotta Cheese |
| 1/4 | c | Parmesan Cheese |
| 1 | c | Shredded Part-Skim |
| | | Mozzarella Cheese |
Cook lasagna noodles according to pkg. directions, but do not add salt.
While noodles are cooking, preheat oven to 350. Spray a 13x9" pan 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 c.
of 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 c. 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 c. of tomato sauce over broccoli; place 3 noodles on
top. Spread with remaining broccoli mixture; top with 1/2 c. 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. PER SERVING: CAL 268 (28% from
FAT); CHO 32 g; PRO 16 g; NA 294 mg; FAT 8 g; Cholesterol 27 mg. SOURCE:
Healthy Meals in Minutes