Rev BJ Friley
Featured Pinch Tips Video
- lasagna noodles
- 2 can(s)
- (8 oz. each) low-sodium tomato sauce
- 1 clove
- garlic, minced
- 1 tsp
- oregano, fresh
- 1 pkg
- (10 ounces) frozen chopped broccoli, thawed and squeezed of excess liquid
- 1 c
- carrot, shredded
- container (15 to 16 ounces) part-skim ricotta cheese
- 1/4 c
- parmesan cheese, grated
- 1 c
- part-skim mozzarella cheese, shredded
1Cook lasagna noodles according to package directions, but DO NOT add salt.
2While noodles are cooking, preheat oven to 350 degrees F.
3Spray a 13 X 9-inch baking dish with vegetable cooking spray.
4Set baking dish aside.
5In a small bowl, combine tomato sauce, garlic, and oregano.
7In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
9Drain noodles in a colander.
10Spread 1/2 cup of tomato sauce in bottom of prepared dish.
11Place 3 noodles on top of tomato sauce.
12Spread half of broccoli mixture over noodles.
13Spoon 1/2 cup of tomato sauce over broccoli.
14Place 3 noodles on top.
15Spread with remaining broccoli mixture.
16Top with 1/2 cup of tomato sauce.
17Top with remaining noodles and tomato sauce.
18Sprinkle mozzarella over top.
19Bake until bubbling, about 45 minutes.
20Place on a wire rack and cool for about 15 minutes.
21Cut into squares.