Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lasagna noodles -- uncooked
1 28 oz. can progresso crushed tomatoes -- undrained
3 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 clove garlic -- minced
1 10 oz. conta refrigerated parmesan
-- sauce
1 1 lb. 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. |
