Vegetarian Lasagna

Serves:

Ingredients:

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

Method:

* 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.