rustic lasagna

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

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

Ingredients For rustic lasagna

  • 9
    lasagna noodles
  • 2 can
    (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
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How To Make rustic lasagna

  • 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.

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