8 to 10 dried lasagna noodles
1 10-ounce package frozen chopped broccoli (or asparagus)
1 14-1/2-ounce can diced tomatoes (or 8 to 10 fresh diced tomatoes)
1 15-ounce can tomato sauce
1/2 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
3 clove garlic, minced
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (4 ounces)
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. In a large saucepan stir together tomato sauce, diced tomatoes, celery, onion, sweet pepper, basil, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally.
3. In a separate bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli or asparagus) I could eat a bowl of this all by itself!
4. In a 3-quart rectangular baking dish. Layer noodles, sauce and cheese mixture. Repeat layers until gone, ending with the sauce.
5. Bake, uncovered, in a 350 degree oven for 25 minutes; top with mozzarella cheese about 5 to 7 minutes before your lasagna is done. Let stand 10 minutes before serving.
Add a nice glass of Cabernet Sauvignon and Bon Appetit!

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