Title: Rustic Lasagna
Categories: Pasta
Yield: 8 Servings

9 Lasagna noodles
2 cn (8-oz) low-sodium tomato
-sauce
1 Clove garlic; minced
1 ts Fresh oregano -or-
1/4 ts Dried oregano
1 pk (10-oz) frozen chopped
-broccoli; thawed and
-squeezed of excess liquid
1 c Shredded carrot
1 ct (15-16-oz) part-skim Ricotta
-cheese
1/4 c Grated Parmesan cheese
1 c Shredded part-skim
-Mozzarella cheese

1. Cook lasagna nOodles according to package directions, but do not add
salt.

2. While noodles are cooking, preheat oven to 350 degrees. Spray a
13x9-inch baking dish with vegetable cooking spray; set aside.

3. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. ln
a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well.

4. 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.

5. 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.

FROM "HEALTHY MEALS IN MINUTES"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.