Vegetarian Lasagna
This low-fat lasagna recipe is so chock-full of vegetables, you won't even miss the meat.
Prep Time:
45 mins
Total Time:
1 hr 25 mins
Servings:
Makes 8 servings.
Ingredients
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8 dried lasagna noodles
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1 10-ounce package frozen chopped broccoli
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1 14-1/2-ounce can diced tomatoes
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1 15-ounce can no salt added tomato sauce
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1 cup chopped celery
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1 cup chopped onion
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1 cup chopped green or red sweet pepper
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1-1/2 teaspoons dried basil or oregano, crushed
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2 bay leaves
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1 clove garlic, minced
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1 beaten egg
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2 cups fat-free ricotta cheese
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1/4 cup grated Parmesan cheese
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1 cup shredded part-skim mozzarella cheese (4 ounces)
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1/8 teaspoon salt
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1/4 teaspoon black pepper
Directions
1.
Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2.
For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3.
Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4.
Spread about 1/2 cup of the sauce in a 13x9x2-inch baking dish (3-quart glass baking dish). Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5.
Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition information
Calories 250, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 42 mg, Sodium 411 mg, Carbohydrate 31 g, Fiber 4 g, Protein 19.5 g. Daily Values: Vitamin A 30%, Vitamin C 77%, Calcium 49%, Iron 11%. Exchanges: Vegetable 2.5, Starch 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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