Rustic Lasagna
By amylk103
Ingredients
- 9 lasagna noodles
- 2 cans (8 oz) tomato sauce
- 1 clove garlic, minced
- 1 tsp fresh oregano or 1/4 tsp dried oregano
- 1 package (10 oz) frozen chopped broccoli, thawed and 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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook lasagna noodles according to package directions.
Step 2
While noodles are cooking, preheat oven to 350F. Spray a 13x19 inch baking dish with cooking spray, set aside.
Step 3
In a small bowl, combine tomato sauce, garlic and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan. Mix well.
Step 4
Drain noodles in a colander. Spread 1/2 cup of tomato sauce mixture 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.
Step 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.
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