Cook the sauce with the green pepper, onion and celery tops for a few hours.
Add water as the sauce evaporates. Preheat oven to 350 degrees.
Mix ricotta with the basil, shredded mozzarella (1 cup) and Parmesan.
Add enough sauce to cover the bottom of a lasagna pan and add 3 flat noodles (uncooked).
Spread the cheese mixture and add more sauce to cover. Repeat twice ending with flat noodles and sauce at the top.
Add the rest of the shredded mozzarella and top with the sliced mozzarella.
Cover with tin foil and bake for about an hour at 350 degrees.
Remove foil and broil on high until the mozzarella is bubbly and brown.