Vegetarian Lasagna Recipe

• 8 lasagne noodles
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1 (14 1/2 oz.) can tomatoes
• 1 (15 oz.) can tomato sauce
• 1 c. chopped celery
• 1 c. chopped onion
• 1 c. chopped green or sweet red pepper
• 1 1/2 tsp. dried basil, crushed
• 2 bay leaves
• 1 clove garlic, minced
• 1 beaten egg
• 2 c. low fat ricotta or cottage cheese
• 1/4 c. grated Parmesan cheese
• 1 c. shredded part skim Mozzarella cheese

1. Cook noodles and broccoli separately according to the package directions; drain well, set aside.
2. For sauce, cut up canned tomatoes.
3. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally.
6. Remove bay leaves.
7. Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper.
8. Stir in broccoli.
9. Spread about 1/2 cup of the sauce in a 13"x9"x2" baking dish.
10. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce.
11. Repeat layers, ending with the sauce.
12. Bake, uncovered in a 350 degree oven for 25 minutes.
13. Sprinkle with Mozzarella.
14. Bake 5 minutes more or until heated through.
15. Let stand 10 minutes before serving.
16. Makes 8 servings.

noodles, broccoli, tomatoes, tomato sauce, celery, onion, pepper, basil, bay leaves, clove garlic, egg, ricotta, parmesan cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/vegetarian-lasagna-432 (may not work)