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8 Lasagna Noodles
14 1/2 oz Can Tomatoes
1 cup Chopped Celery
1 cup Chopped Green/Sweet Red Pepper
2 Bay Leaves
Beaten Egg
1/4 cup Grated Parmesan Cheese
10 oz Pk frozen chopped Broccoli
15 oz Can Tomato Sauce
1 cup Chopped Onion
1 1/2 teaspoon Dried Basil, crushed
Clove Garlic, minced
2 cup Low-fat Ricotta or Cottage Cheese
1 cup Shredded Mozzarella Cheese
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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 1/4 teaspoon pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13 x 9 x 2 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 degree F. oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
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