* Exported from MasterCook * VEGETARIAN LASAGNA Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Low-Cal Pasta Cheese/Eggs Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 x Lasagna Noodles 14 1/2 oz Can Tomatoes 1 c Chopped Celery 1 c Chopped Grn/Sweet Red Pepper 2 x 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 ts Dried Basil, crushed * Clove garlic, minnced 2 c Lo-fat Ricotta or Cottage Ch 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. - - - - - - - - - - - - - - - - - -