Rustic Lasagna
From fluffy24 13 years agoIngredients
- 9 lasagna noodles shopping list
- 2 cans (8 ounces each) low sodium tomato sauce shopping list
- 1 clove garlic, minced shopping list
- 1 teaspoon dried oregano shopping list
- 1 package (10 ounce) frozen chopped broccoli, thawed and squeezed of excess liquid shopping list
- 1 cup shredded carrot shopping list
- 1 container (15-16 ounce) part-skim ricotta cheese shopping list
- 1/4 cup parmesan cheese shopping list
- 1 cup shredded part-skim mozzarella cheese shopping list
How to make it
- Cook lasagna noodles according to package directions, but do not add salt.
- While noodles are cooking preheat oven to 350 degrees F. Spray a 13 x9 -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, carrots, ricotta and Parmesan. Mix well.
- 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; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack to cool for about 15 minutes; cut into squares.
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- maureenlaw ST LOUIS, US
- fluffy24 Cranston, RI
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