Vegetarian lasagne e tre formaggi
Yield: 8 Servings
Ingredients:
- 8 Lasagna noodles
- 10 oz Broccoli frozen chopped
- 14 1/2 oz Tomato canned
- 15 oz Tomato sauce
- 1 c Celery; chopped
- 1 c Onion; chopped
- 1 c Pepper green bell; chopped
- 1 1/2 ts Basil dried; crushed *
- 2 Bay leaf Garlic clove; minced
- 1 Egg; beaten
- 2 c Ricotta low-fat
- 1/4 c Parmesan; grated
- 1 c Mozzarella; shredded
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 a quarter teaspoon of pepper. Stir in broccoli. Spread about half a 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 F. oven for 25 minutes; sprinkle with Mozzarella. Bake five minutes more or till heated through. Let stand ten minutes before serving. per Richard Taylor
