(8 oz. each) low-sodium tomato sauce
(10 ounces) frozen chopped broccoli, thawed and squeezed of excess liquid
container (15 to 16 ounces) part-skim ricotta cheese
parmesan cheese, grated
part-skim mozzarella cheese, shredded
Cook lasagna noodles according to package directions, but DO NOT add salt.
While noodles are cooking, preheat oven to 350 degrees F.
Spray a 13 X 9-inch baking dish with vegetable cooking spray.
In a small bowl, combine tomato sauce, garlic, and oregano.
In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
Drain noodles in a colander.
Spread 1/2 cup of tomato sauce in bottom of prepared dish.
Place 3 noodles on top of tomato sauce.
Spread half of broccoli mixture 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.
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.