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Vegetarian Lasagna

 

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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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