Vegetable Lasagna

No ratings yet

Vegetable Lasagna

Vegetable Lasagna
Servings 8


  • 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 beat


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.