*  Exported from  MasterCook  *

                            Vegetarian Lasagna

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetarian                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Lasagna noodles
  14 1/2   oz           Can tomatoes
   1       c            Celery -- chopped
   1       c            Bell pepper -- chopped
   2                    Bay leaves
   1                    Egg -- beaten
     1/4   c            Parmesan cheese -- grated
  10       oz           Frozen chopped broccoli
  15       oz           Can tomato sauce
   1       c            Onion -- chopped
   1 1/2   ts           Dried basil -- crushed  *
   1       cl           Garlic -- minced
   2       c            Low-fat ricotta or
                        - cottage cheese
   1       c            Mozzarella cheese -- shredded

  * Or substitute 1/2 ts dried oregano for 1/2 ts 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 to 25 minutes or until sauce is thick,
  stirring occasionally. Remove bay leaves.

  Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan
  cheese, and 1/4 ts 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°F oven for 25 minutes; sprinkle with
  Mozzarella. Bake 5 minutes more or until heated through. Let stand
  10 minutes before serving.


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