Mushroom and Vegetable Lasagna

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

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Servings 12

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( 6 ) Ratings

6 Ratings

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ingredients 11
Prep Time 30 min
Total Time 1 hr 45 min

Ingredients

9: uncooked lasagna noodles

1: can (28 oz) Muir Glen® organic diced tomatoes, undrained

3: teaspoons dried basil leaves

1: teaspoon dried oregano leaves

1: clove garlic, minced

1: container (10 oz) refrigerated Parmesan sauce

1: bag (22 oz) Green Giant® SELECT® frozen broccoli florets, thawed, drained

2: tablespoons butter

1 1/2: lb assorted fresh mushrooms, sliced (9 cups)

2: cups shredded carrots

3: cups shredded mozzarella cheese (12 oz)

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Directions

1 Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain.
2 Meanwhile, in medium bowl, mix tomatoes, basil, oregano and garlic. Reserve 1/2 cup Parmesan sauce. In another medium bowl, mix remaining Parmesan sauce and broccoli.
3 In 10-inch skillet, melt butter over high heat. Add mushrooms and carrots; cook 4 minutes, stirring frequently, until tender.
4 Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of ungreased 13x9-inch (3-quart) glass 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 50 to 60 minutes or until hot and bubbly. Remove from oven. Uncover; sprinkle with remaining 1 cup cheese. Let stand 15 minutes before serving.