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Title: Vegetarian Lasagna
Yield: 8 Servings

Ingredients

      8    lasagna noodles
14 1/2 oz can tomatoes
      1 c  chopped celery
      1 c  chopped grn/sweet red pepper
      2    bay leaves
      1    beaten egg
    1/4 c  grated parmesan cheese
     10 oz pk frozen chopped broccoli
     15 oz can tomato sauce
      1 c  chopped onion
  1 1/2 ts dried basil, crushed  *
      1    clove garlic, minnced
      2 c  lo-fat ricotta or cottage ch
      1 c  shredded mozzarella cheese

Instructions

* 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.
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.
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" 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.
******************************************************* ** 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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