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1
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute bell peppers, stirring, until crisp-tender.
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2
In a bowl stir together bell peppers and ricotta, stirring until combined well.
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3
In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
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4
Preheat oven to 375F.
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5
Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other.
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6
Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon.
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7
Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta.
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8
Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
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9
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes.
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10
Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
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11
Let lasagne stand 5 minutes before serving.
