Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna

Ingredients

• Serving Size :
• 8 lasagna noodles
• 1 10 ounce pk frozen chopped broccoli
• 1 14 1/2 ounce tomatoes
• 1 15 ounce can tomato sauce
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green/sweet red pepper
• 1 1/2 teaspoon dried basil – crushed *
• bay leaves
• 1 clove garlic minced.1 beaten egg
• 2 cup lo-fat ricotta or cottage cheese
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese

Method

1. Cook noodles and broccoli separately according to their package directions; drain well.
2. Set aside.
3. For sauce, cut up canned tomatoes.
4. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic.
5. Bring to boiling; reduce heat.
6. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
7. Remove bay leaves.
8. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper.
9. Stir in broccoli.
10. Spread about 1/2 cup of the sauce in a 13x9x2″ baking dish.
11. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
12. Repeat layers, ending with the sauce.
13. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella.
14. Bake 5 minutes more or till heated through.
15. Let stand 10 minutes before serving.
16. Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.