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Full Online Book HomeLearning KitchenLow_fat - Rustic Lasagna
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Low_fat - Rustic Lasagna Post by :lsandelin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2278

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Low_fat - Rustic Lasagna

9 lasagna noodles
2 (8 oz.) cans lower-sodium tomato sauce
1 clove garlic -- minced
1 teaspoon fresh oregano or 1/4 teaspoon dried
10 ounces frozen chopped broccoli -- thawed and squeezed dry
1 cup shredded carrot
1 (15-16 oz) container part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim Mozzarella cheese


Cook lasagna noodles according to package directions, but do not add salt.

While noodles are cooking, preheat oven to 350 F. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside.

In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan; mix well.

Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top.

Spread with remaining broccoli mixture; top with 1/2 cup tomato sauce. Top with remaining noodles and tomato sauce; sprinkle Mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

Serves 8

Cook's Tip: For easier slicing, place first layer of lasagna noodles lengthwise in dish. Cut noodles for second layer to fit diagonally in pan. Finish last layer lengthwise.

For perfect lasagna noodles, undercook slightly. Then drain thoroughly in a colander and toss with a drop of vegetable oil to keep them from sticking.
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