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    Vegetarian Lasagna from Ginger


    Source of Recipe


    by Ginger, from the Daily Recipe

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1465.4

    List of Ingredients




    8 Lasagna Noodles
    1 14 Oz Can Tomatoes
    1 C Chopped Celery
    2 Chopped Red Peppers
    2 Bay Leaves
    1 Egg -- Beaten
    1/4 C Fresh Grated Parmesan Cheese
    1 10 Oz Pkg Frozen Chopped Broccoli
    1 15 Oz Can Tomato Sauce
    1 C Chopped Onion
    1 1/2 Tsp Dried Basil
    1 Clove Minced Garlic
    2 C Ricotta Cheese Or Cottage Cheese
    1 C Shredded Lowfat Mozzarella Cheese

    Recipe



    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, sweet red pepper, basil, bay leaves & 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 inch 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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