Vegetarian Lasagna

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Vegetarian Lasagna Recipe – Category: Dinner

Vegetarian Lasagna Recipe

Ingredients

Serving Size :

  • 8 lasagna noodles
  • 1 10 ounce pk frozen chopped broccoli
  • 1 14 1/2 ounce tomatoes
  • 1 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 *
  • bay leaves
  • 1 clove garlic minced.1 beaten egg
  • 2 cup lo-fat ricotta or cottage cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese

Method

  1. 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. Simmer, 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. Stir 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. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella.
  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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