Low-Fat Broccoli and Carrot Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe is based on a recipe from 1,001 Low-Fat Recipes. Ingredients:
1/2 lb. carrots, peeled and chopped |
1/2 lb. broccoli, peeled and chopped |
1 lb. reduced-fat ricotta |
2 cloves garlic, minched and sauteed in oil |
1 1/2 tsp kosher salt |
1/4 tsp freshly ground pepper |
1 egg |
1 tbsp grated parmesan cheese |
2 1/2 cups tomato sauce (i used a ragu type, roasted garlic) |
5.33 oz. whole-wheat lasagna noodles |
1 1/2 cup reduced-fat mozzarella |
Directions:
1. Preheat the oven to 350 deg F
2. Steam of microwave the carrots and broccoli in separate containers to remove some of the moisture, Drain and set aside.
3. Combine the Riccota, Garlic, Salt, Pepper, Egg and Parmesan. Divide this cheese mixture in half. Combine one half with the broccoli and the other with the carrots.
4. Spread 1 cup of the tomato sauce in the bottom of a shallow rectangular baking dish, about 9 x 13 inches. lay down 3 of the noodles and spread the carrot mixture over them. Lay down another 3 noodles and spread the broccoli mixture on top. Lay down the last 3 noodles, cover with the remaining tomato sauce and sprinkle the mozzarella on top.
5. Bake for 45 minutes. Tent foil over the lasagna if the cheese browns before 30 seconds.
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