Vegetarian Lasagna

• 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
• 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
• cottage cheese
• 1/4 cup Parmesan cheese, grated
• 1 cup part-skim mozzarella cheese, shredded

1. Cook noodles and broccoli separately according to their package directions; drain well.
2. Set aside.
3. For sauce, cut up canned tomatoes.
4. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic.
5. Bring to boiling; reduce heat.
6. Simmer, uncovered, 20 to 25 minutes or till sauce is thick, stirring occasionally.
7. Remove bay leaves.
8. Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and 1/4 tsp.
9. pepper.
10. Stir in broccoli.
11. Spread about 1/2 cup of the sauce in a 13x9x2-inch baking dish.
12. Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce.
13. Repeat layers, ending with the sauce.
14. Bake, uncovered, in a 350 oven for 25 minutes; sprinkle with mozzarella.
15. Bake 5 minutes more or till heated through.
16. Let stand 10 minutes before serving.

noodles, broccoli, tomatoes, tomato sauce, celery, onion, green, sweet red pepper, basil, bay leaves, clove garlic, egg, lowfat ricotta cheese, cottage cheese, parmesan cheese, mozzarella cheese

Taken from www.foodgeeks.com/recipes/1105 (may not work)