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1. Cook noodles according to package directions. Set aside.
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2. In a small mixing bowl combine the ricotta cheese, milk, basil, ground pepper and mozarella cheese. Set aside.
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3. For filling, in a large skillet combine broth, broccoli, green beans, carrots, onion and garlic. Bring to boil, then reduce heat. Cover and cook about 8-10 minutes or until vegetables are tender. Stir in the tomato sauce, oregano and salt. Cook, uncovered, over medium heat until heated through.
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4. Spray an 8-inch springform pan with nonstick spray coating. Line pan with noodles, extending noodles over sides of pan. Layer half of vegetable mixture, then one cup of ricotta mixture, then remaining vegetable mixture on top. Fold noodles ends back over vegetable mixture. Place springform pan on baking sheet. Cover with aluminum foil and back at 375 degrees for 40 minutes.
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5. Stir parmesan cheese into remaining ricotta mixture. Spread over top of pie. Place tomato slices around edge, slightly overlapping the slices. Cover, bake 30 minutes more or until heated through (should be bubbling). Remove from oven. Uncover and sprinkle top with fresh parsley.
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Let sit for 10-15 minutes.
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6. Remove from springform pan. Cut into wedges and serve.
