Cook noodles and broccoli separately according to their 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 till sauce is thick, stirring occasionally. Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and º teaspoon pepper. Stir in broccoli.
Spread about Ω cup of the sauce in a 13x9x2-inch 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∞ oven for 25 minutes; sprinkle with mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
Makes 8 servings.
*Note: If desired, substitute Ω teaspoon dried oregano for Ω teaspoon of the dried basil.
