Vegetarian Potato Lasagna

2 large potatoes (10 oz each) -- sliced paper-thin
1 cup broccoli stems and florets -- chopped
1 cup nonfat ricotta cheese
1 teaspoon dried parsley
1 teaspoon dried oregano
3 3/4 ounces mozzarella cheese, part skim milk -- shredded
3/4 ounce Parmesan cheese -- grated

Preheat oven to 400 oF. Spray an 8x8" baking dish with nonstick cooking spray. Place potatoes in a large bowl of cold water and set aside. In large bowl, combine the broccoli, ricotta cheese, parsley and oregano; stir until well blended. Thoroughly drain the potatoes in colander; arrange one third of the potatoes in a single layer in prepared baking dish. Top with half of the ricotta cheese mixture, then sprinkle evenly with half of the mozzarella cheese. Repeat with another third of the potatoes; sprinkle evenly with the Parmesan cheese. Cover with foil and bake 1 hour; uncover and continue baking for another 15 minutes or until crisp-edged and bubbly. Let stand 5 minutes before slicing.