Title: Vegetarian Lasagna #3
Categories: Pasta
Yield: 8 Servings

8 Lasagna noodles
1 cn (14.5-oz) tomatoes
1 c Chopped celery
1 c Chopped green/sweet red
-pepper
2 Bay leaves
1 Beaten egg
1/4 c Grated Parmesan cheese
1 pk (10-oz) frozen chopped
-broccoli
1 cn (15-oz) tomato sauce
1 c Chopped onion
1 1/2 ts Dried basil; crushed (or
-substitute 1/2 t dried
-oregano for 1/2 t of the
-dried basil)
1 Clove garlic; minced
2 c Lo-fat Ricotta or cottage
-cheese
1 c Shredded Mozzarella cheese

Date: Thu, 28 Mar 1996 16:44:30 +0000

From: "Mr. & Mrs. Pro and the crew"
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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