1 box lasagna noodles, cooked
1 (10 oz) bag frozen broccoli, cooked and cooled
1 (15 oz) can diced tomatoes, undrained
1 (25 oz) can meatless spaghetti sauce
2 celery stalks, chopped
1 onion, chopped
1 green pepper, chopped
Italian seasoning to taste
2 bay leaves
1 clove garlic, minced
1 egg, beaten
1 (15 oz) container ricotta cheese
¼ C. Parmesan cheese
2 C shredded mozzarella cheese
Salt and pepper to taste
In a large pan combine spaghetti sauce, tomatoes, celery, onion, green pepper, Italian seasoning, salt and pepper. Bring to a boil then reduce heat to low and simmer uncovered for 25 minutes until sauce is thick, stirring occasionally. For the filling in a bowl combine egg, ricotta cheese, Parmesan cheese and broccoli. The broccoli will break up during the combination process, that is fine. Place about ½ C. sauce in the bottom of a 9x 13 inch baking dish. Top with 1/3 of the noodles, 1/3 of the filling. 1/3 of the sauce. Repeat the layers ending with the sauce. Bake for 25 minutes uncovered in a preheated 350 degree oven. Top with mozzarella cheese and return to oven for 5 minutes or until the cheese is melted. Let stand 10 minutes before cutting.
