Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 9 lasagna noodles; 2 (8 oz.) cans tomato sauce; 1 clove minced garlic; 1/4 tsp. dried oregano; 1 10 oz. pkg. frozen, chopped broccoli, thaw, squeeze out excess liquid; 1 c. shredded carrot; 1 container part-skim Ricotta cheese; 1/4 c. grated Parmesan cheese; 1 c. shredded part skim Mozzarella cheese

9 ingredients

7 steps

Ingredients

9 lasagna noodles
2 (8 oz.) cans tomato sauce
1 clove minced garlic
1/4 tsp. dried oregano
1 10 oz. pkg. frozen, chopped broccoli, thaw, squeeze out excess liquid
1 c. shredded carrot
1 container part-skim Ricotta cheese
1/4 c. grated Parmesan cheese
1 c. shredded part skim Mozzarella cheese

Directions

1

Cook noodles.
2

Preheat oven to 350°, spray 13 X 9 inch pan with cooking spray.
3

In a small bowl combine tomato sauce, garlic & oregano, mix well.
4

In a medium bowl combine broccoli, carrot, Ricotta and Parmesan, mix well.
5

Spread 1/2 c. of tomato sauce in bottom of dish.
6

Place 3 noodles on top, spread 1/2 broccoli mixture, then noodles, then broccoli, top with 1/2 c. tomato sauce, top with remaining noodles and tomato sauce.
7

Put Mozzarella on top. Bake until bubbly, 45 minutes. Cool for 15 minutes.