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Vegetarian Lasagna

Diet.Chef's picture
  Lasagna noodles 8
  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
  Bay leaves 2
  Garlic 1 Clove (5 gm), minced
  Beaten egg 1
  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.
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 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Vegetarian Lasagna Recipe