Vegetarian lasagne e tre formaggi
8 Servings
| Quantity | Ingredient | |
|---|---|---|
| 8 | \N | 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 | \N | Bay leaf |
| \N | \N | Garlic clove; minced |
| 1 | \N | Egg; beaten |
| 2 | cups | Ricotta, low-fat |
| ¼ | cup | Parmesan; grated |
| 1 | cup | Mozzarella; shredded |
| \N | \N | per Richard Taylor |
* 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.