Vegetarian Lasagne E Tre Formaggi Recipe
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Vegetarian Lasagne E Tre Formaggi
8 Lasagna noodles
10 oz Broccoli, frozen chopped
14 1/2 oz Tomato, canned
15 oz Tomato sauce
1 cup Celery, chopped
1 cup Onion, chopped
1 cup Pepper, green bell, chopped
1 1/2 tsp Basil, dried, crushed *
2 Bay leaf
Garlic clove, minced
1 Egg, beaten
2 cup Ricotta, low-fat
1/4 cup Parmesan, grated
1 cup Mozzarella, shredded
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil
Cook noodles and broccoli separately according to their package
directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together
undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan
cheese, and a quarter teaspoon of pepper. Stir in broccoli.
Spread about half a 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 F. oven for 25 minutes; sprinkle with
Mozzarella. Bake five minutes more or till heated through. Let stand
ten minutes before serving.
per Richard Taylor |
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