Recipe of the Week – Easy to Make Lasagna


9 lasagna noodles

2 cans (8 ounces each) low sodium tomato     sauce

1 clove garlic, minced 1 teaspoon fresh oregano or 1/4 teaspoon     dried oregano

1 package (10 ounces) frozen chopped broccoli,   thawed and squeezed of excess liquid 1 cup shredded carrot

1 container (15 or 16 ounce) part-skim ricotta     cheese

1/4 cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese


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

While noodles are cooking, preheat over 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 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.

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.


Marty Williams, Thousand Oaks

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One Response to Recipe of the Week – Easy to Make Lasagna

  1. William Hicks September 13, 2017 at 9:04 am

    Nice for vegetarians. My guess is that some ground meat in the tomato sauce would be acceptable for us omnivores.


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