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Vegetarian Lasagne E Tre Formaggi

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      Title: VEGETARIAN LASAGNE E TRE FORMAGGI
 Categories: Pasta, Italian
      Yield: 8 Servings
 
      8    Lasagna noodles
     10 oz Broccoli, frozen chopped
 14 1/2 oz Tomato, canned
     15 oz Tomato sauce
      1 c  Celery; chopped
      1 c  Onion; chopped
      1 c  Pepper, green bell; chopped
  1 1/2 ts Basil, dried; crushed  *
      2    Bay leaf
           Garlic clove; minced
      1    Egg; beaten
      2 c  Ricotta, low-fat
    1/4 c  Parmesan; grated
      1 c  Mozzarella; shredded
 
  * 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 a quarter teaspoon of pepper. Stir in broccoli.
  
  Spread about half a 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 F. oven for 25 minutes; sprinkle with
  Mozzarella. Bake five minutes more or till heated through. Let stand
  ten minutes before serving.
  
                                           per Richard Taylor
 
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