Vegetarian Lasagna

Ingredients

 * 8 x lasagna noodles
 * 14 1/2 oz can tomatoes
 * 1 cup chopped celery
 * 1 cup chopped grn/sweet red pepper
 * 2 x bay leaves
 * beaten egg
 * 1/4 cup grated Parmesan cheese
 * 10 oz pk frozen chopped Broccoli
 * 15 oz can tomato sauce
 * 1 cup chopped Onion
 * 1 1/2 tsp dried basil, crushed *
 * clove garlic, minnced
 * 2 cup lo-fat ricotta or cottage ch
 * 1 cup shredded mozzarella Cheese

Directions

 * or substitute ½ t dried oregano for ½ t of the dried basil 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, 20–25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ t pepper. Stir in Broccoli. Spread about ½ cup of the sauce in a 13x9x2" 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 deg f oven for 25 minutes; sprinkle with mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. ** per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.