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Ingredients Jump to Instructions ↓

  1. 8 x Lasagna Noodles 

  2. 10 oz Pk frozen chopped Broccoli

  3. 14 

  4. 1/2 oz Can Tomatoes 

  5. 15 oz Can Tomato Sauce

  6. 1 c Chopped Celery 

  7. 1 c Chopped Onion

  8. 1 c Chopped Grn/Sweet Red Pepper 

  9. 1/2 ts Dried Basil, crushed *

  10. 2 x Bay leaves Clove garlic, minnced

  11. Beaten Egg 2 c Lo-fat Ricotta or Cottage Ch

  12. 1/4 c Grated Parmesan Cheese 

  13. 1 c Shredded Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

  3. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli.

  4. Spread about 1/2 cup of the sauce in a 13×9x2′ baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.

  5. Repeat layers, ending with the sauce.

  6. 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.

  7. ** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium. —–

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