9 Lasagna Noodles	-Excess Liquid
2 Cans (8 Ounces Each) Low-Sodium	1 Cup Shredded Carrots
-Tomato Sauce	1 Container (15-16 Ounces)
1 Clove Garlic, Minced	-Part-Skim Ricotta Cheese
1 Teaspoon Fresh Oregano, Or 1/4	1/4 Cup Grated Parmesan Cheese
-Teaspoon Dried Oregano	1 Cup Shredded Part-Skim
1 Package (10 Ounces) Chopped	-Mozzarella Cheese
-Broccoli, Thawed And Squeezed Off

Cook lasagna noodles according to package directions, but do not add salt.
While noodles are cooking, preheat oven 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, carrots, ricotta, and Parmesan. Mix well.

Drain noodles. 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 wire rack and cool for about 15 minutes; cut into squares.

Enjoy.