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Vegetarian Lasagna

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Ingredients Edit

Directions Edit

  1. Cook noodles and broccoli separately according to their package directions; drain well.
  2. Set aside.
  3. For sauce, cut up canned tomatoes.
  4. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic.
  5. Bring to boiling; reduce heat.
  6. Simmer, uncover, 20–25 minutes or till sauce is thick, stirring occasionally.
  7. Remove bay leaves.
  8. Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ tsp pepper.
  9. Stir in broccoli.
  10. Spread about ½ cup of the sauce in a 13x9x2" baking dish.
  11. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
  12. Repeat layers, ending with the sauce.
  13. Bake, uncovered, in a 350 °F oven for 25 minutes; sprinkle with mozzarella.
  14. Bake 5 minutes more or till heated through.
  15. Let stand 10 minutes before serving.

Nutritional information Edit

per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

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