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

Cook lasagna noodles according to package directions, but do not add salt. While noodles are cooking, preheat oven to 350°F. Spray a 13 x 9 baking dish with vegetable 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. Place 3 noodles on top of tomato sauce; spread half of broccoli mixture over noodles. Spoon 1/2 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 bubbly, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.