This Vegetable Lasagna is Better than Stouffer’s with only 268 calories per serving. Use reduced fat milk instead of whole to keep the calories down. Loaded with carrots, broccoli and spinach for added vitamins and fiber. Serves 8 Total Time: 1 hour 15 minutes
9 lasagna noodles
2 cans (8oz each) low sodium tomato sauce
1 clove garlic, minced
1/4 teaspoon dried oregano
1 10oz pkg frozen broccoli florets, thawed and drained of excess liquid
2 cups baby spinach
1 cup shredded carrots
15oz low-fat ricotta cheese
1/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
Cook lasagna in unsalted water until undercooked slightly, drain then toss in a bowl with a few drops of olive oil to keep them from sticking together. Preheat oven to 350F. Spray a 13-9-inch baking dish with a nonstick cooking spray, set aside. In a small bowl combine the tomato sauce, garlic and oregano. In a medium bowl combine the broccoli, spinach, carrots, ricotta and Parmesan cheese.
In your baking dish evenly spread 1/2 cup of the tomato mixture in the bottom then place 3 noodles on top. Now add 1/2 of the vegetable mixture and top the veges with a 1/2 cup of the tomato mixture. Place 3 noodles on top. Add the remaining vegetables and a 1/2 cup of the tomato mixture. Top with the remaining noodles and tomato mixture; sprinkle with mozzarella and bake for 45 minutes. Place on a wire rack to cool then cut into squares. Yum Yum!
Note: for easy slicing place the 1st layer of noodles lengthwise, 2nd layer to fit diagonal and the final layer lengthwise.