VEGETARIAN LASAGNA

      Title: VEGETARIAN LASAGNA
  Categories: Low-cal, Pasta, Cheese/eggs, Italian, Vegetarian
       Yield: 8 Servings
  
       8 x  Lasagna Noodles
  14 1/2 oz Can Tomatoes
       1 c  Chopped Celery
       1 c  Chopped Grn/Sweet Red Pepper
       2 x  Bay leaves
            Beaten Egg
     1/4 c  Grated Parmesan Cheese
      10 oz Pk frozen chopped Broccoli
      15 oz Can Tomato Sauce
       1 c  Chopped Onion
   1 1/2 ts Dried Basil, crushed  *
            Clove garlic, minnced
       2 c  Lo-fat Ricotta or Cottage Ch
       1 c  Shredded Mozzarella Cheese
  
   * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
   
    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, green or sweet red pepper,
   basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
   uncover, 20-25 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 t pepper. Stir in broccoli.
    Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with
   half the noodles, half of the broccoli mixture, and half of the
   remaining sauce. Repeat layers, ending with the sauce.
    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.
   ******************************************************* ** Per
   serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83
   mg cholesterol, 646 mg sodium, 620 mg potassium.
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