Vegetarian lasagna Recipe

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Vegetarian lasagna

Artist:	_	Yield:	8
Categories:	Cheese, Diabetic, Entrees, Italian, Passover, Pastas & Noodles, Vegetarian, Western European	Rating:	0
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Ingredients:

8	x	Lasagna Noodles
14 1/2	oz	Can Tomatoes
1	cup	Chopped Celery
1	cup	Chopped Grn/Sweet Red Pepper
2	x	Bay leaves
		Beaten Egg
1/4	cup	Grated Parmesan Cheese
10	oz	Pk frozen chopped Broccoli
15	oz	Can Tomato Sauce
1	cup	Chopped Onion
1 1/2	tsp	Dried Basil, crushed *
		Clove garlic, minnced
2	cup	Lo-fat Ricotta or Cottage Ch
1	cup	Shredded Mozzarella Cheese

Procedures:

1	* or substitute ?t dried oregano for ?t of the dried basil 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 ?t pepper.
9	Stir in broccoli.
10	Spread about ?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.