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Receta Healthy Veggie Lasagna
by Global Cookbook

Healthy Veggie Lasagna
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Ingredientes

  • 9 x lasagna noodles
  • 2 can low-sodium tomato sauce (8-ounce.)
  • 1 x clove garlic chopped
  • 1 tsp fresh oregano or possibly 1 teaspoon dry
  • 1 c. fresh or possibly frzn broccoli (or possibly spinach) steamed, thawed, liquid removed, minced
  • 1 c. shredded carrots
  • 1 tub part-skim ricotta cheese (16-ounce.)
  • 1/4 c. grated Parmesan
  • 1 c. shredded part-skim mozzarella cheese

Direcciones

  1. Boil lasagna noodles per package directions. Pre-heat oven to 350 degrees. Lightly coat 9-by-13-inch baking dish with vegetable cooking spray. In a small bowl, combine tomato sauce, garlic and oregano and spread 1/4 of mix (about 1/2 c.) along bottom of dish. Drain noodles and lay three strips over sauce.
  2. In a bigger bowl, combine broccoli, carrot, ricotta and Parmesan. Spread 1/2 the mix over noodles. Continue layering 1/2 c. of sauce, 3 noodles, remaining broccoli mix, 1/2 c. sauce, remaining noodles and top with remaining sauce and mozzarella. Bake about 45 min, till lasagna bubbles. Cold 15 min before serving.