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Vegetarian Lasagna

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      Title: VEGETARIAN LASAGNA
 Categories: Low-cal, Pasta, Cheese/eggs, Italian, Vegetarian
      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.
  ******************************************************* ** 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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