Preparation / Directions:
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.
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