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Mushroom and Vegetable Lasagna

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

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  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 11
  • servings 12
 

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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LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Cholesterol
40mg
40%;
Sodium
390mg
390%;
Total Carbohydrate
25g
25%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
35%;
Calcium
30%;
Iron
15%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.