Vegetable Lasagna

One day I got tired of having meat lasagna and decided to find a vegetarian version.  I found a recipe on the internet somewhere and we changed it according to the vegetables we had in the house.  Over the years more vegetables have been added and this is our version.  It has been one of our favorite lasagnas for the last couple of years since I found it.  

9 lasagna noodles

10 oz. pkg. frozen chopped broccoli

1 (14.5 oz) can diced tomatoes

1 (15 oz) can tomato sauce

1 c. chopped onion

1/2 - 1 c. chopped carrots

1 c. chopped zucchini

1 c. chopped yellow squash

2 c. frozen corn

1 1/2 tsp. basil or oregano

2 bay leaves

1 clove garlic, minced

1 large egg beaten

2 c. ricotta cheese

1/4 c. parmesan cheese

1-2 c. mozzarella cheese

1/8 tsp. salt

1/4 tsp. pepper

In a large skillet stir together tomato sauce, undrained diced tomatoes, onion, carrots, squashes, herbs and garlic.  Bring to boiling; reduce heat and simmer uncovered for 20-25 minutes or until sauce is thick; stir occasionally.  Meanwhile cook noodles according to package directions. drain well.  For filling combine ricotta cheese, egg, parmesan cheese, salt, pepper, broccoli and corn.  In a 9"x13" pan spread 1/2 cup of sauce layer with 3 noodles, 1/2 of the ricotta cheese mixture, 1/3 of remaining sauce, repeat one more time.  Top with remaining noodles and sauce.  Bake uncovered at 350F for 25 minutes; sprinkle with mozzarella.  Bake 5 minutes more or until cheese is melted.  Let stand 10 minutes before serving.