8 lasagna Noodles
14 1/2 ounce can tomatoes
1 cup chopped celery
2 sweet red peppers, chopped
2 bay leaves
1 egg, beaten
1/4 cup grated parmesan cheese
10 ounce package frozen chopped Broccoli
15 ounce can tomato sauce
1 cup chopped onion
1 1/2 teaspoon dried basil, crushed
1 clove garlic, minced
2 cup Low-fat ricotta or cottage Cheese
1 cup shredded mozzarella cheese

DIRECTIONS:
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, 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 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of
the sauce in a 13x9x2 inch 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.