Vegetarian Lasagna
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| * exported from mastercook * |
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| recipe by :hahato...@aol.com |
| serving size : 8 preparation time :0:00 |
| categories : casseroles italian |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 8 oz. | lasagna noodles |
| 10 oz. | chopped broccoli, frozen |
| 14-1/2 oz. | diced tomatoes, canned |
| 15 oz. | tomato sauce |
| 1 cup | diced celery |
| 1 cup | chopped onions |
| 1 cup | diced green bell pepper |
| 1-1/2 tsp | basil |
| 2 | bay leaves |
| 1 | garlic clove -- minced |
| 1 | egg -- beaten |
| 2 cup | cottage cheese, lowfat or ricotta cheese |
| 1/4 cup | grated parmesan cheese |
| 1 cup | shredded lowfat mozzarella cheese |
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| 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. |
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| 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. |
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| (ID: 12265) Mirror: rec.food.recipes: Sat, Jun 14, 2003 |