Rustic Lasagna

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Ingredients:

1: 1 teaspoon fresh oregano or ¼ teaspoon dried oregano
2: 1 clove garlic, minced (the recipe asks for fresh garlic, but on this day we didn't have any, we used the dry one anyway...)
3: 2 cans (8 ounces each) low-sodium tomato sauce
4: 1 container (15 to 16 ounces) part-skim ricotta cheese
5: 6 fresh lasagna noodles (the supermarket hard lasagna is not so good)
6: ¼ cup grated Parmesan cheese
7: 1 cup shredded part-skim mozzarella cheese
8: 1 cup shredded carrot
9: broccoli (the recipe asks for frozen broccoli, but we use the fresh one, it's much better)

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Halfway through the preparation;

1: the tomato sauce is ready
2: the filling is ready
3: the mozzarella to cover the lasagna
4: the lasagna sheets are cooking
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Rustic lasagna
8 servings

1. Cook lasagna noodles according to package directions, but do not add salt.

2. While noodles are cooking, preheat oven to 350°F. Spray a 13 x 9-inch baking dish with vegetable cooking spray; 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 ½ cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of the broccoli mixture over noodles. Spoon ½ cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with ½ cup of tomato sauce.

5. Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

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The dish, ready to go into the oven:


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Not everything is joyous in the vegetarian cuisine... :-)

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And, finally, the dish ready to serve:





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