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Rustic Lasagna

By: Angela  Family: The Poole's


This one’s a definite crowd pleaser. The recipe calls for frozen broccoli, but fresh will work too.
prep time:20 mins
cook time:45 mins
total time:65 mins
serves:8

Ingredients

9 wide lasagna noodles
2 cans (8 oz each) of tomato sauce
1 clove of garlic, minced
1 tsp fresh oregano or ½ tsp dried oregano
1 pkg (10 oz) frozen chopped broccoli, thawed and squeezed of excess liquid
1 c shredded carrot
1 container (15-16 oz) part-skim ricotta cheese
¼ c grated Parmesan cheese
1 c shredded mozzarella cheese


Directions

Cook lasagna noodles, leaving them el-dante.

While noodles are cooking, preheat oven to 350* and spray a 9x13 casserole dish with non-stick cooking spray.

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. Spread ½ cup of tomato sauce in bottom of casserole dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon ½ cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with 1/ 2cup of tomato sauce.

Top with remaining noodles and tomato sauce; sprinkle mozza over top. Bake until bubbling, about 45 minutes. Let cool for about 15 minutes.