Mushroom and Vegetable Lasagna

(6)
  2 reviews
  • 30|min prep time
  • 1|hr|45|min total time
  • 11 ingredients
  • 12 servings

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)

Directions

  1. 1 Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain.
  2. 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. 3 In 10-inch skillet, melt butter over high heat. Add mushrooms and carrots; cook 4 minutes, stirring frequently, until tender.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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