Vegetarian Lasagna

This low-fat lasagna recipe is so chock-full of vegetables, you won't even miss the meat.

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9 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 30 mins 350°F
  • Stand: 10 mins
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Vegetarian Lasagna
Ingredients
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 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, undrained diced 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.
Nutrition Facts (Vegetarian Lasagna)
    Per serving:
  • 250 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 42 mg chol.,
  • 411 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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