Mushroom and Vegetable Lasagna

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

  • 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)
  • 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.
  • 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.
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