pasta - vegetarian lasagna bhg

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* Exported from MasterCook *

 

Vegetarian Lasagna

 

Recipe By :BHG

Serving Size : 16 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 dried lasagna noodles

10 ounces frozen chopped broccoli

15 ounces low-sodium tomato sauce -- canned

14 1/2 ounces low-sodium cut tomatoes -- canned

1 cup chopped celery

1 cup chopped onion

1 cup chopped green or red sweet pepper

1 1/2 teaspoons dried basil or oregano -- crushed

2 bay leaves

1 clove garlic -- minced

1/4 teaspoon salt

1 beaten egg

2 cups fat-free ricotta or cottage cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon black pepper

1 cup shredded part-skim mozzarella cheese

 

Cook noodles and broccoli separately according to their package directions;

drain well. Set aside.

 

For sauce, in a large saucepan stir together tomato sauce, undrained 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.

 

Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan

cheese, and black pepper. Stir in broccoli.

 

Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with

half of the noodles, half of the filling, and half of the remaining sauce.

Repeat layers, ending with the sauce.

 

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.

 

Notice! BHG estimates that one eighth contains: 227 calories, 4 g total fat, 2 g

saturated fat, 43 mg cholesterol, 272 mg sodium, 31 g carbohydrate, 3 g fiber,

19 g protein, 1 diabetic exchange starch, 2 diabetic exchange vegetables, 2

diabetic exchange lean meat.

 

Source:

" http://recipe.bhg.com/default.sph/recipe.class?FNC=view_recipe__Asearch_results\

2_html___35784 "

 

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Per Serving (excluding unknown items): 228 Calories; 1g Fat (5.9% calories from

fat); 15g Protein; 39g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 200mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Chock-full of vegetables, you won't even miss the meat in this lighter

lasagna. If you want variety, substitute 10 ounces of your favorite frozen

vegetable or frozen mixed vegetables for the broccoli.

 

Nutr. Assoc. : 3878 0 26429 20183 0 0 20088 3091 0 0 0 3218 25029 0 0 0