Vegetarian Lasagna Recipe

Vegetarian Lasagna Recipe

Ingredients:

8 pcs of noodles (lasagna)
2 pcs of bay leaves
14-1/2 oz of tomatoes (canned); cut up
1 c of celery; chopped
1 c of bell pepper (red or green); chopped
1 pc of egg (beaten)
1/4 c of grated cheese (Parmesan)
1 pkg of broccoli (frozen, 10 oz); chopped
15 ounces of tomato sauce (canned)
1 c of onion; chopped
1-1/2 tsps of basil (dried); crushed
1 pc of garlic clove; minced
2 c of low-fat cheese (Ricotta or Cottage cheese)
1 c of shredded cheese (Mozzarella)

Instructions:

Cook broccoli and noodles separately as stated in its package instructions. Drain and set on the side. Combine tomatoes with its juice, celery, bell pepper, garlic, basil, (tomato) sauce, and bay leaves inside a saucepan above moderate heat; stir thoroughly and let it boil. Once boiling, lower down the heat and simmer for 20 to 25 mins, uncovered, or until sauce becomes thick, while stirring frequently.

Combine egg, Parmesan, Ricotta, and a quarter teaspoon of pepper inside a mixing bowl; blend thoroughly. Fold broccoli into the mixture. Spread (1/2 cup) sauce mixture onto a 13×9x2 inch casserole dish. Arrange half of noodles on top, half of broccoli mix then half of sauce. Do the layering again, finishing with sauce.

Place inside the oven and bake at 350 degrees F, uncovered, for twenty-five mins. Sprinkle Mozzarella and continue to bake for another five mins. Let it stand for ten mins and serve.

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