Low-Fat Lasagna
Low-Fat Lasagna is an moderately easy dinner. Made with 9 lasagna noodles, 2 (8 oz. each) cans low-sodium tomato sauce, 1 clove garlic, minced, 1 tsp. fresh oregano or 1/4 tsp. dried oregano and 1 (10 oz.) pkg. frozen broccoli, thawed and squeezed of excess liquid, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook lasagna noodles according to package, but do not add salt.
While noodles cook, preheat oven to 350Β°.
Spray a 13 x 9-inch baking dish with vegetable spray.
Set aside.
In a small bowl, combine tomato sauce, garlic and oregano.
Mix well.
In medium bowl, combine broccoli, carrot, Ricotta and Parmesan.
Mix well. Drain noodles in colander.
Spread 1/2 cup tomato sauce in bottom of prepared dish.
Place 3 noodles on top of sauce.
Spread half the broccoli mix over the noodles. Spoon 1/2 cup sauce over broccoli.
Place 3 noodles on top. Spread remaining broccoli mix. Top with 1/2 cup tomato sauce.
Top with remaining noodles and sauce.
Sprinkle Mozzarella cheese over top. Bake 45 minutes until bubbly. Cool 15 minutes.
π· Perfect Pairings
Complete your meal with these
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