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Vegetarian Lasagna


Vegetarian Lasagna

Serving Size: 8

Lasagna Noodles

10 ounce Pk frozen chopped Broccoli

14 1/2 ounce Can Tomatoes

15 ounce Can Tomato Sauce

1 cup Chopped Celery

1 cup Chopped On 13113w221n ion

1 cup Chopped Grn/Sweet Red Pepper

1 1/2 teaspoon Dried Basil crushed  *

Bay leaves

Clove garlic minnced

Beaten Egg

2 cup Lo-fat Ricotta or Cottage Ch

1/4 cup Grated Parmesan Cheese

1 cup Shredded Mozzarella Cheese

* 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.

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