Vegetarian Lasagne Recipe

8 Lasagna noodles
10 oz Broccoli, frozen chopped
14 1/2 oz Tomato, canned
15 oz Tomato sauce
1 c Celery; chopped
1 c Onion; chopped
1 c Pepper, green bell; chopped
1 1/2 ts Basil, dried; crushed *
2 Bay leaf
Garlic clove; minced
1 Egg; beaten
2 c Ricotta, low-fat
1/4 c Parmesan; grated
1 c 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 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.