8 Lasagna noodles
1 can (14.5-oz) tomatoes
1 cup Chopped celery
1 cup Chopped green/sweet red pepper
2 Bay leaves
1 Beaten egg
1/4 cup Grated Parmesan cheese
1 package (10-oz) frozen chopped broccoli
1 can (15-oz) tomato sauce
1 cup Chopped onion
1 1/2 tsp Dried basil, crushed (or substitute 1/2 t dried oregano for 1/2 t of the dried basil)
1 Clove garlic, minced
2 cup Lo-fat Ricotta or cottage cheese
1 cup Shredded Mozzarella cheese
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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.
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