Ingredients
- 8 lasagna noodles
- 2 bay leaves
- 2 lo-fat ricotta
- 15 oz tomato sauce
- 14 1/2 oz tomatoes
- 1 c grn (chopped)
- 1 c onion (chopped)
- 1 c mozzarella cheese (shredded)
- 10 oz broccoli (frozen chopped)
- 1 c celery (chopped)
- 1/4 c parmesan cheese (grated)
- 1 1/2 ts basil (dried)
- 1/2 t oregano (dried)
- 1/2 t basil cook noodles (dried)
leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.
