Lots of Vegetables Vegetarian Lasagna
Lots of Vegetables Vegetarian Lasagna recipe
Yield
12 servingsPrep
25 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
lasagna noodles
|
*
|
|
| 14 ½ | ounces |
tomatoes
|
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
green bell peppers
red or green, chopped |
|
| 2 |
bay leaves
|
*
|
|
| 1 | large |
eggs
beaten |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 10 | ounces |
broccoli, frozen
chopped |
|
| 15 | ounces |
tomato sauce
|
|
| 1 | cup |
onions
chopped |
|
| 1 ½ | teaspoons |
basil
crushed |
*
|
| 1 | clove |
garlic
minced |
|
| 2 | cups |
ricotta cheese
or cottage cheese |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lasagna noodles
|
*
|
| 419.1 | ml/g |
tomatoes
|
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
green bell peppers
red or green, chopped |
|
| 2 | each |
bay leaves
|
*
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 289 | ml/g |
broccoli, frozen
chopped |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 237 | ml |
onions
chopped |
|
| 7.5 | ml |
basil
crushed |
*
|
| 1 | clove |
garlic
minced |
|
| 473 | ml |
ricotta cheese
or cottage cheese |
|
| 237 | ml |
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 to 25 minutes or until sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and ¼ teaspoon pepper. Stir in broccoli.
Spread about ½ 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℉ (180℃) F oven for 25 minutes; sprinkle with Mozzarella.
Bake 5 minutes more or until heated through. Let stand 10 minutes before serving.
