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Title: Vegetarian Lasagna
Categories: Diet Pasta Cheese Italian
Yield: 8 Servings
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.
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