Veggie Lasagna

For Tomato Sauce:

In a large saucepan, combine tomatoes, tomato paste, onion, wine, garlic, oregano, parsley and basil, stirring to blend. Cover and bring to a boil. Reduce heat and simmer for 20 to 30 minutes.

For Vegetable Lasagna:

Cook lasagna noodles according to package instructions until al dente. Drain well and lay out flat until ready to use.

Rinse broccoli and trim stalks. Roughly chop the florets and slice stalks lengthwise into thin strips. Blanch broccoli and celery in salted boiling water until tender crisp, about 2 to 3 minutes. Drain well.

Preheat oven to 350º F. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray.

Spread 1/4 of the tomato sauce in the bottom of the baking dish. Arrange a single layer of noodles in the bottom of the dish. Arrange a layer of vegetables (broccoli, celery, and green onions) over the noodles, and sprinkle with parsley, basil, and oregano. Season with salt and pepper. Sprinkle with mozzarella and Parmesan cheese. Repeat the process, starting with tomato sauce and ending with a layer of noodles.

Spread tomato sauce over the last layer of noodles and sprinkle with mozzarella and Parmesan cheese. Cover lightly with aluminum foil.

Bake for 30 minutes, remove the foil and continue baking for an additional 10 to 15 minutes or until bubbly and heat completely through. Remove from oven an let stand for 10 minutes.