| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Vegetarian |
Low-cal, Pasta, Cheese, Main dish |
8 |
Servings |
INGREDIENTS
| 8 |
x |
Lasagna Noodles |
| 14 1/2 |
oz |
Can Tomatoes |
| 1 |
c |
Chopped Celery |
| 1 |
c |
Chopped Grn/Sweet Red Pepper |
| 2 |
x |
Bay leaves |
|
|
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 * |
|
|
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip
Culled from the Better Homes & Gardens "Diet Recipe Card Library".
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