Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Lasagna noodles
10 oz Broccoli, frozen chopped
14 1/2 oz Tomato, canned
15 oz Tomato sauce
1 c Celery; chopped
1 c Onion; chopped
1 c Pepper, green bell; chopped
1 1/2 ts Basil, dried; crushed *
2 Bay leaf
Garlic clove; minced
1 Egg; beaten
2 c Ricotta, low-fat
1/4 c Parmesan; grated
1 c Mozzarella; shredded

* or substitute 1/2 t dried Oregano for 1/2 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 a quarter teaspoon of pepper. Stir in broccoli.

Spread about half a 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 F. oven for 25 minutes; sprinkle with
Mozzarella. Bake five minutes more or till heated through. Let stand
ten minutes before serving.

per Richard Taylor

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