Cheese and Broccoli Lasagna

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Cheese and Broccoli Lasagna

 

9 lasagna noodles

2 cans (8 ounces each) low sodium tomato sauce

1 clove garlic minced

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

1 package (10 ounces) frozen chopped broccoli,thawed and squeezed of

excess liquid

1 cup shredded carrots

1 container (15 to 16 ounces) 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 inch

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 and Parmesan. Mix well.

 

Drain noodles in a colander. Spread 1/2 cup 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 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.