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Tuesday, August 4, 2020
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Recipe details
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Rustic Lasagna
 
Category: Italian and Pasta Dishes
Contributed by: View Staff
 

Ingredients
9 lasagna noodles
2 cans (8 oz.) low-sodium tomato sauce
1 clove garlic, minced
1 tsp. fresh oregano or tsp. dried oregano
1 pkg. (10 oz.) frozen chopped broccoli, thawed and squeeze of excess liquid
1 C. shredded carrot
1 contained (15 to 16 oz.) part-skim ricotta cheese
C. grated Parmesan cheese
1 C. shredded part-skim mozzarella cheese

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

While noodles are cooking, preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with vegetable cooking spray, set aside.

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 in a colander. Spread cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon cup of tomato sauce over broccoli; place 3 noodles on top. Spread with remaining broccoli mixture; top with cup of tomato sauce.

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 Greenhorn Valley View is a weekly newspaper serving the communities of the Greenhorn Valley in Southern Colorado,
including Colorado City, Rye, San Isabel, Beulah and Hatchet Ranch.

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