Low-Fat Lasagna - cooking recipe

Ingredients

9 lasagna noodles
2 (8 oz. each) cans low-sodium tomato sauce
1 clove garlic, minced
1 tsp. fresh oregano or 1/4 tsp. dried oregano
1 (10 oz.) pkg. frozen broccoli, thawed and squeezed of excess liquid
1 c. shredded carrot
1 (15 to 16 oz.) container part skim Ricotta cheese
1/4 c. grated Parmesan cheese
1 c. shredded part skim Mozzarella cheese

Preparation

Cook lasagna noodles according to package, but do not add salt.
While noodles cook, preheat oven to 350\u00b0.
Spray a 13 x 9-inch baking dish with vegetable spray.
Set aside.
In a small bowl, combine tomato sauce, garlic and oregano.
Mix well.
In medium bowl, combine broccoli, carrot, Ricotta and Parmesan.
Mix well. Drain noodles in colander.
Spread 1/2 cup tomato sauce in bottom of prepared dish.
Place 3 noodles on top of sauce.
Spread half the broccoli mix over the noodles. Spoon 1/2 cup sauce over broccoli.
Place 3 noodles on top. Spread remaining broccoli mix. Top with 1/2 cup tomato sauce.
Top with remaining noodles and sauce.
Sprinkle Mozzarella cheese over top. Bake 45 minutes until bubbly. Cool 15 minutes.