Servings per Recipe
8.00
Nutrition Facts
Calories
: 280
Fat
: 9
g
Sodium
: 190
mg
Total Carbohydrates
: 35
g
Fiber
: 3
g
Protein
: 16
g
Ingredients
8 ounces lasagna noodles (half of standard 16 ounce package or 10 noodles)
15-16 ounces container part-skim ricotta or cottage cheese
1/4 cup Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced, or ½ teaspoon garlic powder
1 jar spaghetti sauce (20-24 ounces), low sodium preferred
1 package (16 ounces) frozen broccoli cuts, thawed and drained
1/2 cup part-skim mozzarella cheese, shredded
Preparation
Cook lasagna noodles according to package instructions, drain and set aside. Tip: Add a small amount of vegetable oil to the cooking water to avoid noodles sticking together.
Mix ricotta or cottage cheese, Parmesan, oregano, basil, and garlic in a small bowl.
Add 1/4 jar spaghetti sauce to large skillet. Place 3 cooked lasagna noodles in skillet to make a layer of noodles.
Spread ½ cheese mixture on top of noodles. Cover with 1/4 jar of sauce, 1/3 package of broccoli, and 3 noodles.
Spread remaining cheese mixture on top of noodles. Cover with 1/4 jar of sauce, 1/3 package of broccoli, and 4 noodles to make final layer.
Top with remaining sauce, broccoli, and mozzarella cheese. Turn heat to low on stovetop. Cover and cook until hot throughout and cheese is melted, about 30 to 40 minutes.