Per Serving: Calories 268 (28% from fat)...Carbohydrates 32 grams...Protein 16 grams...Sodium 294 mg...Fat 8 grams...Cholesterol 27 mg
prep time30 Min
cook time45 Min
Ingredients For rustic lasagna
(8 oz. each) low-sodium tomato sauce
(10 ounces) frozen chopped broccoli, thawed and squeezed of excess liquid
container (15 to 16 ounces) part-skim ricotta cheese
parmesan cheese, grated
part-skim mozzarella cheese, shredded
How To Make rustic lasagna
Cook lasagna noodles according to package directions, but DO NOT add salt.
While noodles are cooking, preheat oven to 350 degrees F.
Spray a 13 X 9-inch baking dish with vegetable cooking spray.
Set baking dish aside.
In a small bowl, combine tomato sauce, garlic, and oregano.
In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan.
Drain noodles in a colander.
Spread 1/2 cup of tomato sauce in bottom of prepared dish.
Place 3 noodles on top of tomato sauce.
Spread half of broccoli mixture over noodles.
Spoon 1/2 cup of tomato sauce over broccoli.
Place 3 noodles on top.
Spread with remaining broccoli mixture.
Top with 1/2 cup of tomato sauce.
Top with remaining noodles and tomato sauce.
Sprinkle mozzarella over top.
Bake until bubbling, about 45 minutes.
Place on a wire rack and cool for about 15 minutes.
Cut into squares.
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