Martha’s Easy Vegetarian Lasagna

8 dried lasagna noodles

1-10 ounce package frozen chopped broccoli, carrots, and cauliflower

1-14½ ounce can diced tomatoes

1-15 ounce can tomato sauce

1 cup chopped celery

1 cup chopped onion

1 cup chopped green or red sweet pepper

1½ teaspoons dried basil or oregano, crushed

2 bay leaves

1 clove garlic, minced

1 beaten egg

2 cups fat-free ricotta cheese

¼ cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese (4 ounces)

1/8 teaspoon salt

¼ teaspoon black pepper

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 minutes or until sauce is thick, stirring 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 ½ 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*F oven for 25 minutes. Sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.