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Vegetarian Lasagna Recipe (by Kelsey Martin)

Ingredients

8 lasagne noodles 1 (10 oz.) pkg. frozen chopped broccoli 1 (14 1/2 oz.) can tomatoes 1 (15 oz.) can tomato sauce 1 c. chopped celery 1 c. chopped onion 1 c. chopped green or sweet red pepper

1 1/2 tsp. dried basil, crushed 2 bay leaves 1 clove garlic, minced 1 beaten egg 2 c. low fat ricotta or cottage cheese 1/4 c. grated Parmesan cheese 1 c. shredded part skim Mozzarella cheese

Directions

1. Cook noodles and broccoli separately according to the package directions; drain well, set aside.
2. For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves.
3. Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper. Stir in broccoli.
4. Spread about 1/2 cup of the sauce in a 13"x9"x2" baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered in a 350 degree oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

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