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Rustic Lasagna

Source of Recipe

"Healthy Meals In Minutes," 1994
Rustic Lasagna
Serves 8

9 lasagna noodles
2 cans (8 ounces each) low-sodium tomato sauce
1 clove garlic, minced
1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed of excess liquid
1 cup shredded carrot
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 350F. Spray a 13x9-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 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 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.

Cook's Tips:
For perfect lasagna noodles, undercook slightly. Then drain thoroughly in a colander and toss with a drop of vegetable oil to keep them from sticking.

For easy slicing, place first layer of lasagna noodles lengthwise in dish. Cut noodles for second layer to fit diagonally in pan. Finish last layer lengthwise.

Per serving: calories 268 (28% from fat); carbohydrates 32g; protein 16g; sodium 294mg; fat 8g; cholesterol 27mg