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

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

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.
6Mix well.
7In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
8Mix well.
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.

About this Recipe

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