Vegetarian lasagne e tre formaggi

8 Servings

Ingredients

Quantity Ingredient
8 Lasagna noodles
10 ounces Broccoli, frozen chopped
14½ ounce Tomato, canned
15 ounces Tomato sauce
1 cup Celery; chopped
1 cup Onion; chopped
1 cup Pepper, green bell; chopped
1½ teaspoon Basil, dried; crushed *
2 Bay leaf
Garlic clove; minced
1 Egg; beaten
2 cups Ricotta, low-fat
¼ cup Parmesan; grated
1 cup Mozzarella; shredded
per Richard Taylor

Directions

* or substitute ½ t dried Oregano for ½ t of the dried Basil 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 a quarter teaspoon of pepper. Stir in broccoli.

Spread about half a 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 F. oven for 25 minutes; sprinkle with Mozzarella. Bake five minutes more or till heated through. Let stand ten minutes before serving.

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