Rustic Lasagna

Rev BJ Friley


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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30 Min
45 Min
Convection Oven


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.

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