Name: Vegetarian Lasagna #3
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

Here are four differences between deceit and honesty in our hearts: One, a deceitful heart doesn’t know its sins because it doesn’t want to know. But an honest heart is saying, “I’m listening. I’m open.” Two, a deceitful heart is more alert to how a sermon applies to someone else. But an honest heart is too concerned about itself to be busy with other people’s weaknesses. Three, a deceitful heart, when it isn’t growing, blames its inertia on hardship or its church or even on God Himself. But an honest heart says, “I need to get in gear.” Four, a deceitful heart delays response: “I’ll get around to it. But I just can’t right now.” An honest heart puts God first: “Lord, whatever You want, even right now.”

Ray Ortlund

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.
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