---------- Recipe via Meal-Master (tm) v8.00

      Title: Rustic Lasagna
 Categories: Main dish, Pasta
      Yield: 8 servings

      9    Lasagna noodles
      2 cn Low-sodium tomato sauce 8oz.
      1    Clove garlic, minced
      1 ts Fresh oregano or 1/4 tsp.
           Dried oregano
      1 pk Froz. broccoli, thawed,
           Chopped, & squeezed
      1 c  Shredded carrot
      1 ct Part-skim ricotta cheese
           15 to 16 ounces
    1/4 c  Parmesan cheese, grated
      1 c  Part-skim mozzarella cheese
           Shredded

  Cook lasagna noodles according to package directions, but do not add salt.
  While noodles are cooking, preheat oven to 350 F. Spray a 13x9 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, & parmesan.  Mix well.
  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 of
  broccoli mixture over noodles.  Spoon 1/2 c. of tomato sauce over
  broccoli; place 3 noodles on top.  Spread with remaining broccoli mixture;
  top with 1/2 c. of tomato sauce.
  Top with remaining noodles & tomato sauce; sprinkle mozzarella over top.
  Bake until bubbling, about 45 minutes.  Place on a wire rack & cool for
  about 15 min.; cut into squares.

  Nutrition Per Serving: Cal. 268 (28% from fat), Carb. 32 gr., Protein 16
                         gr., Sodium 294 mg., Chol. 27 mg.
From: SWEET THING #10 @4203
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