Thursday, February 28, 2013
Broccoli and Carrot Lasagna - 1,000 Low-Fat Recipes
4 carrots, peeled and chopped (1/2 pound)
1/2 head broccoli; peeled and chopped (1/2 pound)
1 pound reduced fat ricotta
2 cloves roasted garlic or 2 cloves garlic, minced and sauteed in oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese
2 1/2 cups tomato sauce
9 lasagna noodles, cooked until pliable
1 1/2 cups shredded reduced-fat mozzarella
Preheat oven to 350 degrees.
Steam or microwave the carrots and broccoli in separate containers. Drain and set aside.
Combine the ricotta, garlic, salt, pepper, egg and Parmesan. Divide this cheese mixture in half. Combine one half with the broccoli and the other with the carrots.
Spread 1 cup of the tomato sauce in the bottom of a shallow, rectangular baking dish, about 9x13 inches. Lay down 3 of the noodles and spread the carrot mixture over them. Lay down another 3 noodles and spread the broccoli mixture on top. Lay down the last 3 noodles, cover with the remaining tomato sauce, and sprinkle the mozzarella on top.
Bake for 45 minutes. Tent foil over lasagna if the cheese browns before 30 minutes.
Makes 9 servings.