Lasagna, Rustic Vegetable
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/pasta.msnw List of Ingredients
9 lasagna noodles
2 (8-ounce) cans low-sodium tomato sauce
1 clove garlic, minced
1/4 teaspoon dried oregano or 1 teaspoon fresh
1 (10-ounce) package frozen chopped broccoli, thawed and squeezed of excess liquid
1 cup shredded carrot
1 (15 to 16-ounce) container part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
Recipe
1. Cook lasagna noodles according to package directions, but do not add salt. Meanwhile, preheat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with vegetable cooking spray; set aside.
2. In a small bowl, combine tomato sauce, garlic and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan. Mix well.
3. Drain noodles; toss with a drop of vegetable oil to keep them from sticking. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles lengthwise on top of sauce. Spread half of the broccoli mixture over the noodles. Spoon 1/2 cup of sauce over the broccoli; place 3 noodles, cut to fit diagonally, on top. Spread with remaining broccoli mixture; top with 1/2 cup of sauce.
4. Top with remaining noodles lengthwise. Cover with remaining 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.
From “Healthy Meals in Minutes”, 1995
Serves 8
Calories 268
Fat 8 g
Cholesterol 27 mg
Sodium 294 mg
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