** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Vegetarian Lasagna Recipe:
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Going to try to make this for dinner tonight: Vegetarian Lasagna - http://recipekey.com/r/wkbd2
Dietary Notes:
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 114% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Bell Pepper, Tomato, MSG, Cheese, Garlic, Celery, Onion allergies.
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