Vegetable Lasagna

• 9 lasagna noodles
• 2 (8 oz.) cans tomato sauce
• 1 clove minced garlic
• 1/4 tsp. dried oregano
• 1 10 oz. pkg. frozen, chopped broccoli, thaw, squeeze out excess liquid
• 1 c. shredded carrot
• 1 container part-skim Ricotta cheese
• 1/4 c. grated Parmesan cheese
• 1 c. shredded part skim Mozzarella cheese

1. Cook noodles.
2. Preheat oven to 350u0b0, spray 13 X 9 inch pan with cooking spray.
3. In a small bowl combine tomato sauce, garlic & oregano, mix well.
4. In a medium bowl combine broccoli, carrot, Ricotta and Parmesan, mix well.
5. Spread 1/2 c. of tomato sauce in bottom of dish.
6. Place 3 noodles on top, spread 1/2 broccoli mixture, then noodles, then broccoli, top with 1/2 c. tomato sauce, top with remaining noodles and tomato sauce.
7. Put Mozzarella on top.take until bubbly, 45 minutes.tool for 15 minutes.

lasagna noodles, tomato sauce, garlic, oregano, frozen, carrot, ricotta cheese, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145389 (may not work)