Rustic Lasagna

By Floo

Ingredients

• 9 Lasagna Noodles
• 2 cans (8oz each) low sodium tomato Sauce
• 1 clove Garlic - Minced
• 1/4 tsp dried Oregano
• 1 pkg (10 oz) frozen chopped broccoli, thawed and squeezed of excess liquid
• 1 cup Carrot - Shredded
• 1 container (15 oz) part skim Ricotta Cheese
• 1/4 cup Parmesan Cheese - grated
• 1 cup part skim Mozzarella Cheese - shredded

Preparation

Step 1

Cook Lasagna Noodles - Do not Add salt

Preheat oven to 350 deg. Spray 13/9 inch dish with vegetable cooking spray - Set Aside

combine in small bowl
tomato Sauce, Garlic and Oregano
Mix well

In another bowl combine:
Broccoli, Carrot, Ricotta and Parmesan
Mix well

Drain noodles

Layers
1/2 cup Tomato Sauce
3 Noodles
1/2 of Broccoli Mixture
1/2 cup tomato Sauce
3 Noodles
remaining Broccoli Mixture
1/2 cup Tomato Sauce
remaining Noodles
remaining Tomato Sauce
Mozzarella Cheese
Bake - 350 deg- 45 minutes or until bubbly
Cool 15 mins before serving