| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 9 | Lasagna noodles | |
| 2 | cn | (8-oz) low-sodium tomato sauce |
| 1 | Clove garlic; minced | |
| 1 | ts | Fresh oregano -or- |
| 1/4 | ts | Dried oregano |
| 1 | pk | (10-oz) frozen chopped broccoli; thawed and squeezed of excess liquid |
| 1 | c | Shredded carrot |
| 1 | ct | (15-16-oz) part-skim Ricotta cheese |
| 1/4 | c | Grated Parmesan cheese |
| 1 | c | Shredded part-skim Mozzarella cheese |
INSTRUCTIONS
1. Cook lasagna nOodles according to package directions, but do not add salt. 2. While noodles are cooking, preheat oven to 350 degrees. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside. 3. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. ln a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well. 4. 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. 5. 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. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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