VEGETARIAN LASAGNA

Servings: 8
Ingredients:

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 13×9x2′ 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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