Rustic Lasagna

Rev BJ Friley

By
@RevBJFriley

Per Serving: Calories 268 (28% from fat)...Carbohydrates 32 grams...Protein 16 grams...Sodium 294 mg...Fat 8 grams...Cholesterol 27 mg


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Prep:

30 Min

Cook:

45 Min

Method:

Convection Oven

Ingredients

9
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
1
container (15 to 16 ounces) part-skim ricotta cheese
1/4 c
parmesan cheese, grated
1 c
part-skim mozzarella cheese, shredded

Directions Step-By-Step

1
Cook lasagna noodles according to package directions, but DO NOT add salt.
2
While noodles are cooking, preheat oven to 350 degrees F.
3
Spray a 13 X 9-inch baking dish with vegetable cooking spray.
4
Set baking dish aside.
5
In a small bowl, combine tomato sauce, garlic, and oregano.
6
Mix well.
7
In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
8
Mix well.
9
Drain noodles in a colander.
10
Spread 1/2 cup of tomato sauce in bottom of prepared dish.
11
Place 3 noodles on top of tomato sauce.
12
Spread half of broccoli mixture over noodles.
13
Spoon 1/2 cup of tomato sauce over broccoli.
14
Place 3 noodles on top.
15
Spread with remaining broccoli mixture.
16
Top with 1/2 cup of tomato sauce.
17
Top with remaining noodles and tomato sauce.
18
Sprinkle mozzarella over top.
19
Bake until bubbling, about 45 minutes.
20
Place on a wire rack and cool for about 15 minutes.
21
Cut into squares.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian