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  Vegetarian Lasagna
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 266
Ingredients:
8 each Lasagna Noodles
14 1/2 oz Can Tomatoes
1 cup Chopped Celery
1 cup Chopped Grn/Sweet Red Pepper
2 each Bay leaves
Beaten Egg
1/4 cup Grated Parmesan Cheese
10 oz Pk frozen chopped Broccoli
15 oz Can Tomato Sauce
1 cup Chopped Onion
1 1/2 tsp Dried Basil, crushed *
Clove garlic, minnced
2 cup Lo-fat Ricotta or Cottage Ch
1 cup Shredded Mozzarella Cheese
Instructions:
* 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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