Nutrition per serving may change if servings are adjusted.
8 ounces carrots, halved lengthwise and cut into 2-inch pieces (2 cups)
1½ cups onion, cut in ½-inch thick slices
3 tablespoons olive oil
4 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
4 cups chopped fresh broccoli
9 whole grain lasagna noodles
1½ cups part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese (1 ounce)
½ teaspoon Italian seasoning, crushed
½ teaspoon freshly ground black pepper
1 Nonstick cooking spray
1 (24 ounce) jar tomato-basil pasta sauce, such as Classico®
¾ cup shredded part-skim mozzarella cheese (3 ounces)
¾ cup Parmesan cheese, shredded (1 ounce)
¼ cup small fresh basil leaves or torn fresh basil leaves (see Tip)
Preheat oven to 450°F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.
Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.
In a medium bowl, combine ricotta cheese, ¼ cup mozzarella cheese, Italian seasoning, and black pepper
Reduce oven temperature to 375°F. Coat a 2-quart rectangular baking dish with cooking spray.
Spread ½ cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and ½ cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, ½ cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with ¾ cup mozzarella cheese and Parmesan cheese.
Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.
Tip: Substitute fresh flat-leaf parsley or oregano for the basil.