Vegetarian Lasagna Recipe


Difficulty LevelEasyCourse
MethodMain Ingredient


 Lasagna noodles8
 Frozen chopped broccoli10 Ounce (1 Package)
 Canned tomatoes14 1⁄2 Ounce (1 Can)
 Canned tomato sauce15 Ounce (1 Can)
 Chopped celery1 Cup (16 tbs)
 Chopped onion1 Cup (16 tbs)
 Chopped green pepper/Chopped sweet red pepper1 Cup (16 tbs)
 Dried basil1 1⁄2 Teaspoon, crushed
 Bay leaves2
 Garlic1 Clove (5 gm), minced
 Beaten egg1
 Low fat ricotta cheese/Cottage cheese2 Cup (32 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Shredded part skim mozzarella cheese1 Cup (16 tbs)


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, onion, green pepper, basil, bay leaves, and garlic.
Bring to boiling; reduce heat.
Simmer, uncovered, 20 to 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 teaspoon pepper.
Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13x9x2 inch baking dish.
Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350° oven for 25 minutes; sprinkle with mozzarella.
Bake 5 minutes more or till heated through.
Let stand 10 minutes before serving.