| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | Pasta | 8 | Servings |
INGREDIENTS
| 8 | Lasagna noodles | |
| 1 | cn | (14.5-oz) tomatoes |
| 1 | c | Chopped celery |
| 1 | c | Chopped green/sweet red pepper |
| 2 | Bay leaves | |
| 1 | Beaten egg | |
| 1/4 | c | Grated Parmesan cheese |
| 1 | pk | (10-oz) frozen chopped broccoli |
| 1 | cn | (15-oz) tomato sauce |
| 1 | c | Chopped onion |
| 1 1/2 | ts | Dried basil; crushed (or substitute 1/2 t dried oregano for 1/2 t of the dried basil) |
| 1 | Clove garlic; minced | |
| 2 | c | Lo-fat Ricotta or cottage cheese |
| 1 | c | Shredded Mozzarella cheese |
INSTRUCTIONS
Date: Thu, 28 Mar 1996 16:44:30 +0000 From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com> 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”