Vegetable Lasagna

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield8
RecipesLasagna

Description

Vegetable Lasagna

Ingredients

  • 8 dried lasagna noodles

  • 1 10-ounce package frozen chopped broccoli

  • 1 15-ounce can low-sodium tomato sauce

  • 1 14-1/2-ounce can low-sodium tomatoes, cut up

  • 1 cup chopped celery

  • 1 cup chopped onion

  • 1 cup chopped green or red sweet pepper

  • 1-1/2 teaspoons dried basil or oregano, crushed

  • 2 bay leaves

  • 1 clove garlic, minced

  • 1/4 teaspoon salt

  • 1 beaten egg

  • 2 cups fat-free ricotta or cottage cheese

  • 1/4 cup grated Parmesan cheese

  • 1/4 teaspoon black pepper

  • 1 cup shredded part-skim mozzarella cheese

Instructions

1.Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

2.For sauce, in a large saucepan stir together tomato sauce, undrained tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.

3.Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in broccoli.

4.Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.

5.Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving.