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Vegetarian lasagna

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Ingredients/Components

pkg - 1 oz
beaten egg - 1 item
clove garlic, minced - 1 item
chopped onion - 1 c
chopped celery - 1 c
dried basil, crushed
can tomato sauce - 1 oz
chopped green pepper - 1 c
grated Parmesan - 1/4 c
lasagna noodles - 8 item
bay leaves - 2 item
can tomatoes - 1 1/2
shredded part-skim Mozzarella cheese - 1 c
low-fat Ricotta or cottage cheese - 2 c

How to make vegetarian lasagna:

Cook noodles and broccoli separately according to their package directions. Drain well. Set aside.

For sauce, cut up tomatoes. In large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves.

Meanwhile, in a bowl, stir together egg, Ricotta, Parmesan and 1/4 teaspoon pepper. Stir in broccoli. Spread about 1/2 cup sauce in a 13 x 9 x 2-inch baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350° oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more, or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

Recipe categories: Lunch/snacks, Casseroles, One Dish meal.

Rating:

4.1

Average rating: 4.1, total votes: 8

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