Rustic Lasagna

Name: Rustic Lasagna
Ingredients: 9 lasagna noodles, uncooked (try whole wheat if available); 2 (8 ounce) cans tomato sauce (no salt added preferred); 1 tablespoon garlic, minced; 1/4 teaspoon dried oregano; 1 (10 ounce) package frozen chopped broccoli, thawed and excess water squeezed out; 1 cup fresh carrot, shredded; 1 (16 ounce) container part-skim ricotta cheese; 1/4 cup parmesan cheese, grated (Kraft Reduced Fat preferred); 1 cup part-skim mozzarella cheese, shredded

9 ingredients

10 steps

Ingredients

9 lasagna noodles, uncooked (try whole wheat if available)
2 (8 ounce) cans tomato sauce (no salt added preferred)
1 tablespoon garlic, minced
1/4 teaspoon dried oregano
1 (10 ounce) package frozen chopped broccoli, thawed and excess water squeezed out
1 cup fresh carrot, shredded
1 (16 ounce) container part-skim ricotta cheese
1/4 cup parmesan cheese, grated (Kraft Reduced Fat preferred)
1 cup part-skim mozzarella cheese, shredded

Directions

1

Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish.
2

In a small bowl, combine the tomato sauce, garlic and oregano.
3

In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
4

Drain the noodles.
5

Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
6

Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
7

Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
8

Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
9

Bake in the preheated 350°F oven for 45 minutes or until bubbling.
10

Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.