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    Vegetable Lasagna


    Source of Recipe


    Aunt Saunny

    9 lasagna noodles
    2 eight ounce cans tomato sauce
    1 clove garlic, minced
    1/4 teaspoon dried oregano
    10 ounces frozen chopped broccoli, thawed and drained
    1 cup shredded carrot
    16 ounces ricotta cheese
    1/4 cup grated Parmesan cheese
    1 cup shredded mozzarella cheese
    Cook noodles according to package directions, omitting salt.

    Preheat oven to 350°. Spray a 13 x 9 inch baking dish with Pam spray.Combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well.

    Drain noodles. Spread 1/2 cup of tomato sauce in bottom of baking dish. Place 3 noodles on top of 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 45 minutes at 350°. Place on a wire rack and cool for 15 minutes.
 

 

 

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