This easy to make Vegetarian Lasagna is perfect for those days when you feel like something a little different.

Preperation Time: 40 min
Total Time: 30 min
Makes:  8 servings.

You need:

• 8 lasagna noodles 
• 1 10-ounce package frozen chopped broccoli 
• 1 14½-ounce can tomatoes 
• 1 15-ounce can tomato sauce 
• 1 cup chopped celery 
• 1 cup chopped onion 
• 1 cup chopped green or sweet red pepper 
• 1½ teaspoons dried basil, crushed* 
• 2 bay leaves 
• 1 clove garlic, minced 
• 1 beaten egg 
• 2 cups low-fat ricotta cheese or cottage cheese 
• ¼ cup grated Parmesan cheese 
• 1 cup shredded part-skim mozzarella cheese 

Preperation

1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside. 
2. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. 
3. Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and ¼ teaspoon pepper. Stir in broccoli. 
4. Spread about ½ cup of the sauce in a 13x9x2-inch baking dish. Top with half of the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. 
5. Bake, uncovered, in a 350° oven for 25 minutes; sprinkle with mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.