Rustic Lasagna

• 9 lasagna noodles, uncooked (try whole wheat if available)
• 2 (8 ounce) cans tomato sauce (no salt added preferred)
• 1 tablespoon garlic, minced
• 1/4 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped broccoli, thawed and excess water squeezed out
• 1 cup fresh carrot, shredded
• 1 (16 ounce) container part-skim ricotta cheese
• 1/4 cup parmesan cheese, grated (Kraft Reduced Fat preferred)
• 1 cup part-skim mozzarella cheese, shredded

1. Cook lasagna noodles per pkg; preheat oven to 350u0b0F.; grease a 13 X 9 baking dish.
2. In a small bowl, combine the tomato sauce, garlic and oregano.
3. In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well.
4. Drain the noodles.
5. Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top.
6. Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top.
7. Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture.
8. Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese.
9. Bake in the preheated 350u0b0F oven for 45 minutes or until bubbling.
10. Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.

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

Taken from www.food.com/recipe/rustic-lasagna-155105 (may not work)