cateory: healthy_options
Vegetarian Lasagna
Reviews: 198
Ingredients:
- Lasagna Noodles
- 10 ounce Pk frozen chopped Broccoli
- 14 1/2 ounce Can Tomatoes
- 15 ounce Can Tomato Sauce
- 1 cup Chopped Celery
- 1 cup Chopped Onion
- 1 cup Chopped Grn/Sweet Red Pepper
- 1 1/2 teaspoon Dried Basil crushed *
- Bay leaves
- Clove garlic minnced
- Beaten Egg
- 2 cup Lo-fat Ricotta or Cottage Ch
- 1/4 cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
How to make
Vegetarian Lasagna
Vegetarian Lasagna
- Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
- For sauce, cut up canned tomatoes. I
- n 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.
Comments for
Vegetarian Lasagna
Vegetarian Lasagna
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