Vegetarian Lasagna

Lasagna Noodles

10 ounce Pack 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 Green/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
(*or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil)
Bay leaves
Clove garlic minced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese

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 un-drained 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 until 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.

 

03/2008 - Source: Vegetarian Cook Book Recipes - www.cookbookclub.net