Vegetarian Lasagna

1 review, 4 star(s). 100% would make again

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Try this Vegetarian Lasagna recipe, or contribute your own.


1 10-oz package frozen chopped Broccoli
1 c Mozzarella Cheese; Shredded
1 1/2 ts Dried Basil; crushed *
8 Lasagna Noodles
Egg; Beaten
1 15-oz can Tomato Sauce
1 14.5-oz can Tomatoes
Clove garlic; minced
1 c Celery; chopped
1/4 c Grated Parmesan cheese
1 c Onions; chopped
2 c Lo-fat Ricotta; or Cottage Cheese
1 c Green bell pepper; Chopped, or Sweet Red Pepper
2 x Bay Leaves

Original recipe makes 8



* 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. File Culled from the Better Homes & Gardens "Diet Recipe Card Library".

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