Cook noodles and broccoli separately according to the package directions; drain well, set aside.
For sauce, cut up canned tomatoes. In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves and garlic. Bring to boiling; reduce heat. Simmer, uncovered 20 to 25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves.
Meanwhile, in a bowl stir together egg, Ricotta cheese, Parmesan cheese, and 1/4 teaspoon pepper. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13"x9"x2" baking dish. Top with half of the noodles, half of the broccoli mixture and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered in a 350 degree oven for 25 minutes. Sprinkle with Mozzarella. Bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
282 calories per serving. Low cholesterol.
