Ingredients
- 8 dried lasagna noodles
- 1 10oz package frozen chopped broccoli
- 1 14 1/2 oz can diced tomatoes
- 1 15oz no salt added tomato sauce
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped green or red sweet pepper
- 1 1/2 tsp dried basil or oregano, crushed
- 2 bay leaves
- 1 clove garlic minced
- 1 beaten egg
- 2 cups ricotta cheese
- 1/4 cup grated parm cheese
- 1 cup shredded mozzarella cheese (4 oz)
- 1/8 tsp salt
- 1/4 tsp black pepper
Preparation
Step 1
Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic and salt. Bring to boiling, reduce heat. Simmer, uncovered, for 20 to 25 mins or until sauce is thick, stiring occasionally. Discard bay leaves.
Meanwhile for filling, in a bowl stir together egg, ricotta cheese, parmesan cheese and black pepper. Stir in cooked broccoli.
Spread about 1/2 cup of the sauce in a 3 quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake uncovered, in a 350 degree oven for 25mins. Sprinkle with mozarella. Bake about 5 mins more or until heated through. Let stand 10mins before serving.