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Preheat oven to 350 degrees. In a large saucepan mix together the tomato sauce, celery, onions, red pepper, basil, and garlic Bring to a boil and lower the heat. Simmer for 20 minutes until thickened, stirring often.
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In a medium bowl, combine the egg, ricotta cheese, Parmesan cheese, and black pepper. Add the cooked and cooled broccoli and set aside.
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In a 13 X 9 inch baking dish, add 1/2 cup of tomato sauce. Spread all over the bottom. Place half of the noodles over the sauce. Spread half of the broccoli mixture over the noodles. Over this spread half of the remaining sauce. Repeat layers, ending with the sauce.
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If using the ball of mozzarella cheese, cover the top with the slices now. If using the shredded mozzarella cheese, follow these directions: Place the casserole into the oven. Bake for 25 minutes, then sprinkle the shredded cheese over the top and return to oven for 5 minutes or until cheese is melted. Remove and let rest for 10 minutes before serving.