9 lasagna noodles
2 cans (8 oz.) tomato sauce
1 clove garlic, minced
1 tsp. fresh oregano OR
1/4 tsp. dried oregano
1 pkg. (10 oz.) frozen chopped broccoli, thawed and squeezed of excess liquid
1 cup shredded carrot
1 container (15-16 oz.) ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Serves 8

From Linda's Kitchen

Cook lasagna noodles according to package directions.
While noodles are cooking, preheat oven to 350 degrees.
Spray a 13x9" baking dish with vegetable cooking spray; set aside.
In a small bowl, combine tomato sauce, garlic, and oregano.
Mix well.
In a med. bowl, combine broccoli, carrot, ricotta, and parmesan.
Mix well.
Drain noodles in strainer.
Spread 1/2 cup 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 tomato sauce.
Top with remaining noodles and tomato sauce; sprinkle mozzarella over top.
Bake until bubbling, about 45 min.
Place on a wire rack and cool for about 15 min; cut into squares.

Note:
For perfect lasagna noodles, under cook slightly then drain thoroughly and toss with a drop of vegetable oil to keep them from sticking.

Note:
For easy slicing, place first layer of lasagna noodles leghthwise in dish.  Cut noodles for second layer to fit diagonally in pan.  Finish last layer lengthwise.