Vegetarian Lasagna

Yields:	8 servings
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8	each	lasagna noodles
14 1/2	ounces	tomatoes
1	cup	celery	chopped
1	cup	green bell pepper	red or green, chopped
2	each	bay leaves
1	each	egg	beaten
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
10	ounces	broccoli, frozen	chopped
15	ounces	tomato sauce
1	cup	onion	chopped
1 1/2	teaspoons	basil	crushed
1	clove	garlic	minced
2	cups	ricotta cheese	or cottage cheese
1	cup	mozzarella cheese	shredded

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 1/4 t pepper. Stir in broccoli.

Spread about 1/2 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 deg F oven for 25 minutes; sprinkle with Mozzarella.

Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

Excellant

Reviewed by bubbaemt