Mushroom And Vegetable Lasagna

Grrrrrgh!
Course : Mushrooms
From: HungryMonster.com
Serves: 12
 

Ingredients:

9 sheets lasagna noodles
28 ounces progresso crushed tomatoes -- undrained
3 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 clove garlic
10 ounces refrigerated parmesan
--- sauce
1 pound pkg green giant frozen broccoli -- thawed, drained cuts
2 tablespoons butter
1 1/2 pounds assorted fresh mushrooms -- (9 cups), sliced
2 cups carrots -- shredded
12 ounces mozzarella cheese -- shredded
 

Preparation:

Heat oven to 350 degrees. Cook lasagna noodles to desired doneness as directed on package. Drain. Meanwhile, in medium bowl, combine tomatoes, basil, oregano, and garlic; mix well. Reserve 1/2 cup Parmesan sauce. In another medium bowl, combine remaining Parmesan sauce and broccoli; mix well. Melt butter in a large skillet over high heat. Add mushrooms and carrots; cook 4 minutes or until tender, stirring frequently. Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of ungreased 9X13 (3-quart) baking dish. Top with 3 cooked noodles. Spread half of broccoli mixture over noodles. Top with 1 cup of the tomato mixture, 1 cup of mozzarella cheese and half of mushroom mixture. Repeat layers, topping with remaining noodles and remaining tomato mixture. Cover tightly with sprayed foil. Bake at 350 degrees for 50-60 minutes or until hot and bubbly. Remove from oven; uncover dish. Sprinkle with remaining 1 cup cheese. Let stand 15 minutes before serving. VARIATIONS: You may wish to add red or green bell peppers, also try scallions or green onions.

 

Nutritional Information:

353 Calories (kcal); 10g Total Fat; (25% calories from fat); 15g Protein; 51g Carbohydrate; 31mg Cholesterol; 149mg Sodium