Vegetarian lasagna

Yield: 8 Servings

Ingredients:

8 x Lasagna Noodles
14 1/2 oz Can Tomatoes
1 c Chopped Celery
1 c Chopped Grn/Sweet Red Pepper
2 x Bay leaves Beaten Egg
1/4 c Grated Parmesan Cheese
10 oz Pk frozen chopped Broccoli
15 oz Can Tomato Sauce
1 c Chopped Onion
1 1/2 ts Dried Basil crushed * Clove garlic minnced
2 c Lo-fat Ricotta or Cottage Ch
1 c Shredded Mozzarella Cheese

Instructions:

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil 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 green or sweet red pepper basil bay leaves and garlic. Bring to boiling; reduce heat. Simmer uncover 20-25 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 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles half of the broccoli mixture and half of the remaining sauce. Repeat layers ending with the sauce. Bake uncovered in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. ******************************************************* ** Per serving: 282 calories 18 g protein 30 g carbohydrates 10 g fat 83 mg cholesterol 646 mg sodium 620 mg potassium.