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

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. 8 Servings