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VEGETARIAN LASAGNA

Category:    Low-cal, Pasta, Cheese, Main dishes
Yield:8 servings
 
      8 x  Lasagna Noodles                    10 oz Pk frozen chopped Broccoli
 14 1/2 oz Can Tomatoes                       15 oz Can Tomato Sauce
      1 c  Chopped Celery                      1 c  Chopped Onion
      1 c  Chopped Grn/Sweet Red Pepper    1 1/2 ts Dried Basil, crushed  *
      2 x  Bay leaves                               Clove garlic, minnced
           Beaten Egg                          2 c  Lo-fat Ricotta or Cottage Ch
    1/4 c  Grated Parmesan Cheese              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.
  ********************************************************** 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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