1 pkg Lasagna Noodles
2 cups fresh Broccoli florets chopped
- or -
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Chopped or Diced Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 TBS fresh Basil leaves minced
2 tsp fresh Oregano leaves minced
- or -
1 tsp dried Basil & 1/2 teaspoon dried Oregano
2 Bay leaves
2 Cloves garlic crushed or finely minced
1 Egg Beaten
2 cups Low or No Fat Ricotta Cheese
1/4 cup Grated Parmesan or Romano Cheese
1/4 tsp Ground black pepper
1 cup Shredded Mozzarella Cheese
Cook noodles and broccoli separately according to their package directions, just blanch fresh broccoli; drain well. Set aside.
For sauce: 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 uncovered 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 tsp black pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce on bottom of a 13x9x2" baking dish. Top with 1/3 of the noodles, half of the broccoli mixture, and 1/3 of the remaining sauce. Repeat layers twice more ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5-10 minutes more or till mozzarella begins to slightly brown. Let stand 10 minutes before serving.
Serves about six to eight.
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