| 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.
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