Vegetarian lasagna
VEGETARIAN LASAGNA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Pasta
Cheese/Eggs Italian
Vegetarian
Amount Measure Ingredient -- Preparation Method
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8 x Lasagna Noodles
14 1/2 oz Can Tomatoes
1 c Chopped Celery
1 c Chopped Grn/Sweet Red Pepper
2 x Bay leaves
Beaten Egg
1/4 c Grated Parmesan Cheese
10 oz Pk frozen chopped Broccoli
15 oz Can Tomato Sauce
1 c Chopped Onion
1 1/2 ts Dried Basil, crushed *
Clove garlic, minnced
2 c Lo-fat Ricotta or Cottage Ch
1 c 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.
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** 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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