Vegetarian Lasagna

* Exported from MasterCook *

Vegetarian Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Grain
Cheese/Eggs Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil -- crushed *
Bay leaves
Clove garlic -- minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese

* or substitute 1/2 t dried Oregano for 1/2 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
1/4 t pepper. Stir in broccoli.
Spread about 1/2 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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