Mushroom and Vegetable Lasagna

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Mushroom and Vegetable Lasagna

Prep Time: 30 min ; Start to Finish: 1 hr 35 min
Makes: 12 servings

Source: Pillsbury

Entertain vegetarian-style, and enjoy the vitamin-rich benefits of a
veggie-packed casserole.

9 uncooked lasagna noodles
1 (28-oz.) can Progresso® Crushed Tomatoes, undrained
3 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 garlic clove, minced
1 (10-oz.) container refrigerated Parmesan sauce
1 (1-lb.) pkg. Green Giant® Frozen Broccoli Cuts, thawed, drained
2 tablespoons butter
1 1/2 lb. assorted fresh mushrooms, sliced (9 cups)
2 cups shredded carrots
12 oz. (3 cups) shredded mozzarella cheese

1 . Heat oven to 350°F. Cook lasagna noodles to desired doneness as
directed on package. Drain.
2 . 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.
3 . Melt butter in large skillet over high heat. Add mushrooms and
carrots; cook 4 minutes or until tender, stirring frequently.
4 . Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of
ungreased 13x9-inch (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 the mozzarella cheese and half of mushroom
mixture. Repeat layers, topping with remaining noodles and remaining
tomato mixture. Cover tightly with sprayed foil.
5 . Bake at 350°F. for 50 to 60 minutes or until hot and bubbly.
Remove from oven; uncover dish. Sprinkle with remaining 1 cup cheese.
Let stand 15 minutes before serving.