Cook noodles and broccoli separately according to their package directions. Drain both well separately. Set aside.
Sauce: Chop the plum tomatoes, reserving their liquid. In a large saucepan stir together chopped tomatoes, the tomato liquid, prepared tomato sauce, celery, red pepper, basil, bay leaves, and garlic. Bring to a boil. When boiling immediately reduce heat. Simmer, uncovered, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
While sauce is simmering, stir together egg, ricotta cheese, parmesan cheese, and 1/4 teaspoon pepper in a large bowl. Stir in broccoli.
Spread about 1/2 cup of the sauce in a 13 x 9 x 2 inch baking dish. Spread a light spoonful of sauce on bottom of pan. Top with half the noodles, half the broccoli mixture, and half the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in preheated 350° F oven for 25 minutes. Sprinkle with mozzarella, and bake 5 minutes more or till cheese is heated and melting. Let stand 10 minutes before serving.
Contributor: pat ciesla
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