Vegetarian Lasagna


prep 0:40      


8 to 10 servings



8 lasagna noodles
1 pkg. (10 oz.) frozen chopped broccoli
1 can (14-1/2 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 cup celery, chopped
1 cup onion, chopped
1 cup green or
sweet red pepper, chopped
1-1/2 tsp. dried basil, crushed*
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups low-fat ricotta cheese or
cottage cheese
1/4 cup Parmesan cheese, grated
1 cup part-skim mozzarella cheese, shredded


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, onion, green pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.

Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ tsp. pepper. Stir in broccoli.

Spread about ½ cup of the sauce in a 13x9x2-inch baking dish. Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.

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

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