Lots of Vegetables Vegetarian Lasagna

Directions

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 to 25 minutes or until sauce is thick, stirring occasionally.

Remove bay leaves.

Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and ¼ teaspoon pepper. Stir in broccoli.

Spread about ½ cup of the sauce in a 13×9×2” 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℉ (180℃) F oven for 25 minutes; sprinkle with Mozzarella.

Bake 5 minutes more or until heated through. Let stand 10 minutes before serving.