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Mushroom and Vegetable Lasagna

Mushroom and Vegetable Lasagna
  • Prep 30 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 12
Entertain vegetarian-style, and enjoy the vitamin-rich benefits of a veggie-packed casserole.
Updated May 6, 2010

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) 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)

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
40%
Cholesterol
40mg
13%
Sodium
390mg
16%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
35%
35%
Calcium
30%
30%
Iron
15%
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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