Vegetarian lasagna #3

8 Servings

Ingredients

Quantity Ingredient
8 Lasagna noodles
1 can (14.5-oz) tomatoes
1 cup Chopped celery
1 cup Chopped green/sweet red pepper
2 Bay leaves
1 Beaten egg
¼ cup Grated Parmesan cheese
1 pack (10-oz) frozen chopped broccoli
1 can (15-oz) tomato sauce
1 cup Chopped onion
1½ teaspoon Dried basil; crushed (or substitute 1/2 t dried oregano for 1/2 t of the dried basil)
1 Clove garlic; minced
2 cups Lo-fat Ricotta or cottage cheese
1 cup Shredded Mozzarella cheese

Directions

Date: Thu, 28 Mar 1996 16:44:30 +0000 From: "Mr. & Mrs. Pro and the crew" <D.Pro@...> Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.

Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and

¼ t pepper. Stir in broccoli.

Spread about ½ cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.

Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

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