Vegetarian Lasagna

Vegetarian Lasagna
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Vegetarian Lasagna ingredients

  • 8 lasagna noodles
  • 14 1⁄2 oz can tomatoes
  • 1 c Chopped celery
  • 1 c Chopped Grn/Sweet Red Pepper
  • 2 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 t Dried basil, crushed *
  • Cloves garlic, minced
  • 2 c Lo-fat Ricotta or Cottage Ch
  • 1 c Shredded mozzarella cheese

Cooking Vegetarian Lasagna

1. * or substitute 1/2 t dried Oreganoi for 1/2 t of the dried basil 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. Simmeri, 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. Stiri 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. Bakei, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarellai.
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.

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