Vegetarian Lasagna

From Better Homes & Garden

You won't miss the meat in this great vegetarian lasagna recipe. This version of the popularItalian specialty features a blend of broccoli, tomatoes, celery, onions, and garlic.

• 8 dried lasagna noodles
• 1 10-ounce package frozen chopped broccoli
• 1 14-1/2-ounce can diced tomatoes
• 1 15-ounce can no salt added tomato sauce
• 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 beaten egg
• 2 cups fat-free ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• 1/8 teaspoon salt
• 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, undraineddiced 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.