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Lou Pember Rustic Lasagna




Source of Recipe


Buddy Cookbook


List of Ingredients




9 lasagna noodles
2 cans (8 ounces each) low-sodium tomato sauce
1 clove garlic, minced
1 teaspoon fresh oregano or ½ 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
¼ cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese


Recipe



Cook lasagna noodles according to package directions, but do not add salt.
While noodles are cooking preheat oven to 350 degrees. Spray a 13-by-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 ½ 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 ½ cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with ½ 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.