Vegetable Lasagna

Ingredients:

• 9 lasagna noodles
• 2 cans (8oz each) tomato sauce
• 1 clove garlic, minced
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
• 1 package (10oz) frozen chopped broccoli, thawed and drained of excess water
• 1 cup shredded carrot
• 1 container (15 or 16 oz) ricotta cheese
• 1/4 cup grated Parmesian cheese
• 1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350F. Cook lasagna noodles according to package instructions, but undercooking slightly.

2. Spray a 13x9 inch baking dish with vegetable cooking spray (or coat with vegetable oil), set aside.

3. In a small bowl, combine tomato sauce, garlic and oregano, mixing well; set aside. In a medium bowl, combine broccoli, carrot, ricotta and parmesian, mixing well; set aside.

4. Drain noodles in a colander. Spread 1/2 cup of tomato sauce into bottom of prepared dish. Place 3 noodles length-wise on top of sauce. Spread half of broccoli mixture over noodles. Spook 1/2 cup tomato sauce over broccoli layer. Place three noodles on top, diagonally (you will need to cut the noodles, but this allows for easier slicing of the lasagna.) Spread remaining broccoli mixture on top, then 1/2 cup tomato sauce. Place last three noodles length wise over the top, then spread remaining tomato sauce on top. Sprinkle mozzarella cheese on top.

5. Bake until bubbling, about 45 minutes; place on a wire rack and let cool for 15 minutes before serving.

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