Ingredients
| 8 | lasagna noodles | | 1 pkg. (10 oz.) | frozen chopped broccoli | | 1 can (14-1/2 oz.) | tomatoes | | 1 can (15 oz.) | tomato sauce | | 1 cup | celery, chopped | | 1 cup | onion, chopped | | 1 cup | green or | | sweet red pepper, chopped | | 1-1/2 tsp. | dried basil, crushed* | | 2 | bay leaves | | 1 clove | garlic, minced | | 1 | beaten egg | | 2 cups | low-fat ricotta cheese or | | cottage cheese | | 1/4 cup | Parmesan cheese, grated | | 1 cup | part-skim mozzarella cheese, shredded |
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Instructions
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, onion, green pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ tsp. pepper. Stir in broccoli.
Spread about ½ cup of the sauce in a 13x9x2-inch baking dish. Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350° 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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