Casseroles, Pasta

RUSTIC LASAGNA

  • 9 Lasagne noodles
  • 2 cans Tomato sauce
  • 1 Garlic cloves, minced or pressed
  • 1/4 teaspoon Dried oregano, crushed
  • 1 package Frozen Chopped Broccoli, thawed, drained
  • 1 cup Shredded Cheddar Cheese
  • 1 carton Part-skim ricotta cheese
  • 1/4 cup Grated Parmesan Cheese
  • 3/4 cup Shredded Mozarella Cheese

    • Cook lasagna noodles according to package directions, but do not add salt. While noodles are cooking, preheat oven to 350°. Spray a 13X9 baking dish with cooking spray; set aside. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine brocolli, carrot, ricotta, and Parmesan. Mix well. Drain noodles in a colander. Spread 1/2 cup tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomatoe 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 of tomato sauce. Top with remaining noodles and tomato sauce. Sprinkle mozzarella over top. Bake until bubbly, about 45 minutes. Place on a wire rack and cool for about 15 minutes. Cut into squares.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!