Rustic Lasagna

So I have never made Lasagna before.  I heard it was hard and never had any real reason to put myself through that supposed Hell. Another reason I haven't felt so inclined to ever make lasagna because I am not a fan of the "heaviness" of the dish.  While tasty, I always felt heavy in the stomach afterwards.

So when I saw this recipe, I thought I might be able to have the best of both worlds: Tastiness without the heaviness. This recipe comes for Healthy Meals in Minutes (TM) recipe cards.  It is (or was...I don't know if they are around anymore) one of those companies that send you sample recipes to try to get you hooked to subscribe for them to send you more.  Now that I think about it as I typed that last statement, they are probably not around anymore.  Who would need that service when you have the 'Net? :)

So when I told my husband that I was going to try to make Lasagna, he said and I quote "If it is good, I will love you forever".  Why I thought that was already a given when we took our marriage vows I don't know.  I miss the part about Lasagna in them.

So off I go into the kitchen in hopes to secure a forever love :)

Ingredients

•  9 lasagna noodles
• 2 cans ( 8 oz each) low-sodium tomato sauce
• 1 cloved garlic, minced
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
• 1 package ( 10 oz) frozen chopped broccoli, thawed and squeezed of excess liquid
• 1 cup shredded carrot
• 1 container (15 to 16 oz) part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese

Directions

1. COOK lasagna noodles according to package directions, but do not add salt
2. While noodles are cooking, PREHEAT over to 350 F
3. SPRAY a 13 x 9-inch baking dish with vegetable cooking spray & set aside
4. In a small bowl, COMBINE tomato sauce, garlic, and oregano; mixing well.
5. In a medium bowl, COMBINE broccoli, carrots, ricotta, and Parmesan; mixing well.
6. DRAIN noodles in a colander.  SPREAD 1/2 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 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.

So let me stop right here for a moment to explain something that most people are probably going to say "Duh!" to.  So when I placed the noodles in the dish, they were not as long as the 13 x 9 dish I put them in.

My head starts to race with questions: Did I have the right dish size? Check.  Were the noodles straight? Check.  Commence head scratching.  Well, it is too late now to go back so I went ahead with the recipe. What do I have to lose. Forever love? :)

7.    Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. 
8.   BAKE until bubbling, about 45 minutes
9.   PLACE on wire rack and cool for about 15 minutes.
10.  CUT into squares.

Turns out that the noodles expanded while the dish was cooking. <Swipes sweat from forehead>.  I still have a chance of being loved forever and without a heavy stomach :)

Results:  I really like it.  It gave me what I was looking for.  It also freezes very well.  I started to see this as another staple item to add to The Lee Household...until my husband protested.  He said that it was not lasagna because it didn't have any meat in it. I guess that forever love went out the window? :)

If you are keeping track:

Calories 268 (28% from fat)

Carbohydrates 32 g

Protein 16 g

Sodium 294 mg

Fat 8 g
Cholesterol 27 mg
Weight Watcher Points - 6 points