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This lasagna is delectable and full of cheese and vegetables, like the Italians make it.

Servings: 8

INGREDIENTS

• 9 lasagna noodles
• 16 oz. can tomato sauce
• 1 clove garlic, minced
• 1 teaspoon fresh oregano or 1/4 tsp. dried oregano
• 1 package frozen chopped broccoli, thawed and squeezed of excess liquid
• 1 cup shredded carrot
• 1 15-to-16-ounce container of ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

INSTRUCTIONS

1. Cook lasagna noodles according to package directions, but do not add salt.
2. While noodles cook, preheat oven to 350℉. Spray a 13 x 9-inch baking dish with vegetable or olive oil. Set aside.
3. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and Parmesan. Mix well.
4. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in the bottom of the prepared dish. Place three noodles on top of the tomato sauce. Spread half of the broccoli mixture over the noodles. Spoon 1/2 cup of tomato sauce over the broccoli, and place 3 noodles on top. Spread with the remaining broccoli mixture, and top with 1/2 cup of the tomato sauce.
5. Top with the remaining noodles and tomato sauce, and sprinkle mozzarella over the top. Bake until bubbling, 440 – 45 minutes. Place on a wire rack and cool for 15 minutes, then serve.

Note: For perfect lasagna noodles, undercook slightly. Then drain thoroughly in a colander, and toss with a drop of vegetable or olive oil. For easy slicing, place the first layer of noodles lengthwise in the dish. Cut noodles for the second layer to fit diagonally in the pan. Finish with the top layer lengthwise.

Bon Appétit 😋