Vegetable Lasagna - cooking recipe

Ingredients

9 lasagna noodles
2 (8 oz.) cans tomato sauce
1 clove minced garlic
1/4 tsp. dried oregano
1 10 oz. pkg. frozen, chopped broccoli, thaw, squeeze out excess liquid
1 c. shredded carrot
1 container part-skim Ricotta cheese
1/4 c. grated Parmesan cheese
1 c. shredded part skim Mozzarella cheese

Preparation

Cook noodles.
Preheat oven to 350\u00b0, spray 13 X 9 inch pan with cooking spray.
In a small bowl combine tomato sauce, garlic & oregano, mix well.
In a medium bowl combine broccoli, carrot, Ricotta and Parmesan, mix well.
Spread 1/2 c. of tomato sauce in bottom of dish.
Place 3 noodles on top, spread 1/2 broccoli mixture, then noodles, then broccoli, top with 1/2 c. tomato sauce, top with remaining noodles and tomato sauce.
Put Mozzarella on top.\tBake until bubbly, 45 minutes.\tCool for 15 minutes.