Meal Type: Dinner

Prep Time: 30 min.

Cooking Time: 60 min.

Total Time: 1 hours and 30 min.

Cook Method: Oven, Stove

Difficulty: Medium

Cuisine: Italian

     Serving Size: 8 2 4 8 16 32 - Change

Date Added: August 30, 2011

Easier to make than it looks at the first sight, this great-tasting lasagna shows that you don't have to be a meat eater to enjoy great Italian style food.

1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

2. 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.

3. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.

4. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and 1/4 t pepper.

5. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish.

6. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.

7. Repeat layers, ending with the sauce.

8. 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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Dietary Notes:

This Vegetarian Lasagna recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This Vegetarian Lasagna recipe is high in Vitamin C with 114% of your daily recommended intake per serving.

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