9 lasagna noodles

2 cans (8 oz. each) tomato sauce

1 clove garlic, minced

1 tsp. fresh oregano or 1/4 tsp. dried oregano

1 package (10 oz.) frozen chopped broccoli, thawed & squeezed of excess liquid

1 cup shredded carrot

1 container ( 15 to 16 oz. ) part-skim ricotta cheese

1/4 cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package directions, but do not add salt.While noodles are cooking, preheat oven to 350*F. spray a 13 x 9-in. baking dish with vegetable cooking spray; set aside.In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, & Parmesan. Mix well. 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 & tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 min. Place on a wire rack & cool for about 15 min.; cut into squares. Makes 8 servings.

Posted in Dinners