|Frozen chopped broccoli||10 Ounce (1 Package)|
|Canned tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper/Chopped sweet red pepper||1 Cup (16 tbs)|
|Dried basil||1 1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Low fat ricotta cheese/Cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded part skim mozzarella cheese||1 Cup (16 tbs)|
Cook noodles and broccoli separately according to their package directions; drain well.
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 1/4 teaspoon pepper.
Stir in broccoli.
Spread about 1/2 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.
Serving size: Complete recipe
Calories 1578 Calories from Fat 669
% Daily Value*
Total Fat 76 g117%
Saturated Fat 45 g224.9%
Trans Fat 0 g
Cholesterol 476 mg158.7%
Sodium 2715.9 mg113.2%
Total Carbohydrates 107 g35.7%
Dietary Fiber 25.1 g100.3%
Sugars 16.1 g
Protein 128 g256.8%
Vitamin A 319.7% Vitamin C 715.3%
Calcium 329.9% Iron 78.5%
*Based on a 2000 Calorie diet