The CookBook

Serving Size: 8

Ingredinets:
Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil

Step 1
Cook noodles and broccoli separately according to their package directions;
drain well. Set aside.

Step 2
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.

Step 3
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 13×9x2″ baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.

Step 4
Repeat layers, ending with the sauce.

Step 5
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.

Enjoy your vegetarian, healthy food!

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