Vegetarian Lasagna

1 hours Prep: 25 minutes Cook: 1 hours

353 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

8	each	lasagna noodles
14 1/2	ounces	tomatoes
1	cup	celery	chopped
1	cup	green bell pepper	red or green, chopped
2	each	bay leaves
1	each	egg	beaten
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
10	ounces	broccoli, frozen	chopped
15	ounces	tomato sauce
1	cup	onion	chopped
1 1/2	teaspoons	basil	crushed
1	clove	garlic	minced
2	cups	ricotta cheese	or cottage cheese
1	cup	mozzarella cheese	shredded

Directions

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.

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Nutrition Facts

Serving Size 211g

Amount per Serving

Calories 353 20% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 44mg	15%
Sodium 130mg	5%
Total Carbohydrate 55.0g	18%
Dietary Fiber 5.0g	22%
Sugars 6.0g
Protein 17.0g	33%

Vitamin A	22%		Vitamin C	71%
Calcium	18%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met