Rustic Lasagna

Oh why am I craving Lasagna this week? Maybe because it's easy to throw together, put into the oven and forget it for a bit? Maybe it's because I can make 2 pans right away; one for right now and one for the freezer? Or maybe, just maybe it's because I am a long lost ancestor of Garfield the Cat!!! No matter, here is a delicious way to get more veggies into your family's dinner. Broccoli and carrots added to the lasagna will add vitamins and fiber. This dish uses part-skim milk ingredients, which lowers the calorie and fat content. You won't miss it. For those who want to know: each serving has 268 calories.
Enjoy this dish!

Rustic Lasagna Serves 8

9 lasagna noodles
2 cans (8 oz. each) low-sodium tomato sauce
1 clove garlic, minced
1 t. fresh oregano or 1/4 t. dried oregano
1 package (10 oz.) frozen chopped broccoli, thawed and squeezed of excess liquid
1 c. shredded carrot
1 container (15 - 16 oz.) part-skim ricotta cheese
1/4 c. grated parmesan cheese
1 c. shredded part-skim mozzarella cheese

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

2. While noodles are cooking, preheat oven to 350 degrees. Spray a 9 x 14" baking dish with cooking spray and set aside.

3. In a small bowl, combine tomato sauce, garlic and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesa. Mix wel.

4. Drain noodles in a colander. Spread 1/2 c. of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half the 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 c. of tomato sauce.

5. Top with remaining noodles and tomato sauce; sprinkle mozzarella cheese over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.