Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Grain
Amount Measure Ingredient -- Preparation Method
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Lasagna moodles
10 oz Frozen chopped broccoli
14 1/2 oz Can tomatoes
15 oz Can tomato sauce
1 c Celery -- chopped
1 c Onion -- chopped
1 c Bell pepper -- chopped
1 1/2 ts Dried basil -- crushed *
Bay leaves
1 cl Garlic -- minnced
1 Egg -- beaten
2 c Lo-fat ricotta or cottage cheese
1/4 c Parmesan cheese -- grated
1 c Mozzarella cheese -- shredded
* Or substitute 1/2 ts dried oregano for 1/2 ts 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 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 ts 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°F oven for 25 minutes; sprinkle with
Mozzarella. Bake 5 minutes more or till heated through. Let stand
10 minutes before serving.
