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Print this Recipe    L Vegetarian 27

LASAGNA
SERVES 8

9 lasagna noodles
2 cans (8 ounces each) low-sodium tomato sauce
1 clove garlic, minced
1 teaspoon fresh oregano or 1/4 teaspoon dried
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed
1 cup shredded carrot
1 container (15 to 16 ounces) part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

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

While noodles are cooking, preheat oven to 350 F. Spray a 13 x
9-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, carrot, 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.
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 until bubbling, about 45 minutes. Place on a wire
rack and cool for about 15 minutes; cut into squares.

Note:

For easy slicing, place first layer of lasagna noodles lengthwise
in dish. Cut noodles for second layer to fit diagonally in pan.
Finish last layer lengthwise.

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