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Categories:
noodles broccoli tomatoes tomato sauce celery onion green sweet red pepper basil bay leaves clove garlic egg low-fat Ricotta cheese cottage cheese Parmesan cheese Mozzarella cheese
Viewed: 44 - Published at: 6 years agoIngredients
- 8 lasagna noodles
- 1 pkg. (10 oz.) frozen chopped broccoli
- 1 can (14-1/2 oz.) tomatoes
- 1 can (15 oz.) tomato sauce
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 cup green
- sweet red pepper, chopped
- 1-1/2 tsp. dried basil, crushed*
- 2 bay leaves
- 1 clove garlic, minced
- 1 beaten egg
- 2 cups low-fat ricotta cheese
- cottage cheese
- 1/4 cup Parmesan cheese, grated
- 1 cup part-skim mozzarella cheese, shredded
Method
- 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, onion, green pepper, basil, bay leaves, and garlic.
- Bring to boiling; reduce heat.
- Simmer, uncovered, 20 to 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 tsp.
- pepper.
- Stir in broccoli.
- Spread about 1/2 cup of the sauce in a 13x9x2-inch baking dish.
- Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce.
- Repeat layers, ending with the sauce.
- Bake, uncovered, in a 350 oven for 25 minutes; sprinkle with mozzarella.
- Bake 5 minutes more or till heated through.
- Let stand 10 minutes before serving.
