Title: Vegetarian Lasagna
Categories: Low-cal, Pasta, Cheese, Main dish
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.
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Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83
mg cholesterol, 646 mg sodium, 620 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

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