Ingredients
- 8 lasagna noodles
- 2 bay leaves
- 2 lo-fat ricotta
- 425 ml tomato sauce
- 270 gr tomatoes
- 140 gr grn (chopped)
- 120 gr onion (chopped)
- 110 gr mozzarella cheese (shredded)
- 110 gr broccoli (frozen chopped)
- 100 gr celery (chopped)
- 20 gr parmesan cheese (grated)
- 1 gr basil (dried)
- 1 gr oregano (dried)
- 1 gr basil cook noodles (dried)
leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and quarter t pepper. Stir in broccoli. Spread about half cup of the sauce in a 13x9x2 inch 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.
