Vegetable Lasagna - cooking recipe

Ingredients

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

Preparation

Cook lasagna noodles according to package directions, but do not add salt.
Preheat oven to 350\u00b0.
Spray a 13 x 9-inch baking dish with vegetable spray; set aside.