| 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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