Vegetarian Lasagna Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
8 ounces lasagna noodles
10 ounces chopped broccoli, frozen
14 1/2 ounces diced tomatoes, canned
15 ounces tomato sauce
1 cup diced celery
1 cup chopped onions
1 cup diced green bell pepper
1 1/2 teaspoon basil
2 bay leaves
1 garlic clove -- minced
1 egg -- beaten
2 cups cottage cheese, lowfat or ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded lowfat mozzarella cheese

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Directions:

Cook lasagna and broccoli separately according to package directions; drain well. Set aside.

Sauce: In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Being to boiling; reduce heat. Simmer, uncovered, 20-25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves. In a bowl, stir together egg, cottage cheese, and Parmesan cheese. Stir in broccoli.

Spread about 1/2 cup sauce in 9x13" baking dish. Top with half of noodles, half of broccoli mixture, and half of remaining sauce. Repeat layers, ending with the sauce.

Bake, uncovered, in a 350 F oven for 25 minutes. Sprinkle with mozzarella cheese. Bake for an additional 5 minutes or until heated through. Let stand 10 minutes before serving.

Per Serving (excluding unknown items): 257 Calories; 5g Fat (17.6% calories from fat); 19g Protein; 35g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 780mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.

This recipe from CDKitchen for Vegetarian Lasagna serves/makes 8