Vegetarian Lasagna

Ingredients

 * 8 lasagne noodles
 * 14½ oz can tomatoes
 * 1 cup chopped celery
 * 1 cup chopped green / sweet red pepper
 * 2 x bay leaves
 * beaten egg
 * ¼ cup grated Parmesan cheese
 * 10 oz pk frozen chopped broccoli
 * 15 oz can tomato sauce
 * 1 cup chopped onion
 * 1½ tsp dried basil, crushed or substitute ½ tsp dried oregano for ½ tsp of the dried basil
 * 1 clove garlic, minced
 * 2 cups low-fat ricotta or cottage cheese
 * 1 cup shredded mozzarella cheese

Directions

 * 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, green or sweet red pepper, basil, bay leaves, and garlic.
 * 5) Bring to boiling; reduce heat.
 * 6) Simmer, uncover, 20–25 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 ¼ tsp pepper.
 * 9) Stir in broccoli.
 * 10) Spread about ½ cup of the sauce in a 13x9x2" baking dish.
 * 11) Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
 * 12) Repeat layers, ending with the sauce.
 * 13) Bake, uncovered, in a 350 °F oven for 25 minutes; sprinkle with mozzarella.
 * 14) Bake 5 minutes more or till heated through.
 * 15) Let stand 10 minutes before serving.

Nutritional information
per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.