rustic lasagna
Per Serving: Calories 268 (28% from fat)...Carbohydrates 32 grams...Protein 16 grams...Sodium 294 mg...Fat 8 grams...Cholesterol 27 mg
prep time
30 Min
cook time
45 Min
method
Convection Oven
yield
Ingredients
- 9 - lasagna noodles
- 2 cans (8 oz. each) low-sodium tomato sauce
- 1 clove garlic, minced
- 1 teaspoon oregano, fresh
- 1 package (10 ounces) frozen chopped broccoli, thawed and squeezed of excess liquid
- 1 cup carrot, shredded
- 1 - container (15 to 16 ounces) part-skim ricotta cheese
- 1/4 cup parmesan cheese, grated
- 1 cup part-skim mozzarella cheese, shredded
How To Make rustic lasagna
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Step 1Cook lasagna noodles according to package directions, but DO NOT add salt.
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Step 2While noodles are cooking, preheat oven to 350 degrees F.
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Step 3Spray a 13 X 9-inch baking dish with vegetable cooking spray.
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Step 4Set baking dish aside.
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Step 5In a small bowl, combine tomato sauce, garlic, and oregano.
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Step 6Mix well.
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Step 7In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
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Step 8Mix well.
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Step 9Drain noodles in a colander.
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Step 10Spread 1/2 cup of tomato sauce in bottom of prepared dish.
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Step 11Place 3 noodles on top of tomato sauce.
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Step 12Spread half of broccoli mixture over noodles.
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Step 13Spoon 1/2 cup of tomato sauce over broccoli.
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Step 14Place 3 noodles on top.
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Step 15Spread with remaining broccoli mixture.
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Step 16Top with 1/2 cup of tomato sauce.
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Step 17Top with remaining noodles and tomato sauce.
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Step 18Sprinkle mozzarella over top.
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Step 19Bake until bubbling, about 45 minutes.
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Step 20Place on a wire rack and cool for about 15 minutes.
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Step 21Cut into squares.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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