Rustic Lasagna

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 9 lasagna noodles, uncooked (try whole wheat if available)
• 2 (8 ounce) cans tomato sauce (no salt added preferred)
• 1 tablespoon garlic, minced
• 1/4 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped broccoli, thawed and excess water squeezed out
• 1 cup fresh carrot, shredded
• 1 (16 ounce) container part-skim ricotta cheese
• 1/4 cup parmesan cheese, grated (kraft reduced fat preferred)
• 1 cup part-skim mozzarella cheese, shredded

Recipe

• 1 cook lasagna noodles per pkg; preheat oven to 350°f.; grease a 13 x 9 baking dish.
• 2 in a small bowl, combine the tomato sauce, garlic and oregano.
• 3 in a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
• 4 drain the noodles.
• 5 spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
• 6 spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
• 7 spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
• 8 top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
• 9 bake in the preheated 350°f oven for 45 minutes or until bubbling.
• 10 remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.