Vegetarian lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | xes | Lasagna Noodles |
| 14½ | ounce | Can Tomatoes |
| 1 | cup | Chopped Celery |
| 1 | cup | Chopped Grn/Sweet Red Pepper |
| 2 | xes | Bay leaves |
| Beaten Egg | ||
| ¼ | cup | Grated Parmesan Cheese |
| 10 | ounces | Pk frozen chopped Broccoli |
| 15 | ounces | Can Tomato Sauce |
| 1 | cup | Chopped Onion |
| 1½ | teaspoon | Dried Basil, crushed * |
| Clove garlic, minnced | ||
| 2 | cups | Lo-fat Ricotta or Cottage Ch |
| 1 | cup | Shredded Mozzarella Cheese |
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 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.