Low-Fat Lasagna

• 9 lasagna noodles
• 2 (8 oz. each) cans low-sodium tomato sauce
• 1 clove garlic, minced
• 1 tsp. fresh oregano or 1/4 tsp. dried oregano
• 1 (10 oz.) pkg. frozen broccoli, thawed and squeezed of excess liquid
• 1 c. shredded carrot
• 1 (15 to 16 oz.) container part skim Ricotta cheese
• 1/4 c. grated Parmesan cheese
• 1 c. shredded part skim Mozzarella cheese

1. Cook lasagna noodles according to package, but do not add salt.
2. While noodles cook, preheat oven to 350u0b0.
3. Spray a 13 x 9-inch baking dish with vegetable spray.
4. Set aside.
5. In a small bowl, combine tomato sauce, garlic and oregano.
6. Mix well.
7. In medium bowl, combine broccoli, carrot, Ricotta and Parmesan.
8. Mix well. Drain noodles in colander.
9. Spread 1/2 cup tomato sauce in bottom of prepared dish.
10. Place 3 noodles on top of sauce.
11. Spread half the broccoli mix over the noodles. Spoon 1/2 cup sauce over broccoli.
12. Place 3 noodles on top. Spread remaining broccoli mix. Top with 1/2 cup tomato sauce.
13. Top with remaining noodles and sauce.
14. Sprinkle Mozzarella cheese over top. Bake 45 minutes until bubbly. Cool 15 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275628 (may not work)