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Add a photoServings: 8
Ingredients
- 9 x lasagna noodles
- 2 can low-sodium tomato sauce (8-ounce.)
- 1 x clove garlic chopped
- 1 tsp fresh oregano or possibly 1 teaspoon dry
- 1 c. fresh or possibly frzn broccoli (or possibly spinach) steamed, thawed, liquid removed, minced
- 1 c. shredded carrots
- 1 tub part-skim ricotta cheese (16-ounce.)
- 1/4 c. grated Parmesan
- 1 c. shredded part-skim mozzarella cheese
Directions
- Boil lasagna noodles per package directions. Pre-heat oven to 350 degrees. Lightly coat 9-by-13-inch baking dish with vegetable cooking spray. In a small bowl, combine tomato sauce, garlic and oregano and spread 1/4 of mix (about 1/2 c.) along bottom of dish. Drain noodles and lay three strips over sauce.
- In a bigger bowl, combine broccoli, carrot, ricotta and Parmesan. Spread 1/2 the mix over noodles. Continue layering 1/2 c. of sauce, 3 noodles, remaining broccoli mix, 1/2 c. sauce, remaining noodles and top with remaining sauce and mozzarella. Bake about 45 min, till lasagna bubbles. Cold 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 55 | |
| Calories from Fat 13 | 24% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 688mg | 29% |
| Potassium 455mg | 13% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.72g | 4% |
| Protein 3.54g | 6% |
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