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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Best ever. Ingredients:
9 lasagna noodles |
2 (8 ounce) cans low-sodium tomato sauce |
1 garlic clove, minced |
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano |
1 (10 ounce) package frozen chopped broccoli, thawed and squeezed of excess liquid |
1 cup shredded carrot |
1 (16 ounce) container part-skim ricotta cheese |
1/4 cup grated parmesan cheese |
1 cup shredded part-skim mozzarella cheese |
Directions:
1. Cook lasagna noodles according to package directions, but do not add salt.
2. While noodles are cooking, preheat oven to 350 degrees. Spray 13x9 inch baking dish with vegetable cooking spray.
3. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and parmesan.
4. Drain noodles; spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mizture 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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