Garden Harvest Lasagna

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Garden Harvest Lasagna

 

 

Amount Measure Ingredient -- Preparation Method

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16 ounces lasagna -- uncooked

1 16-ounce package frozen chopped broccoli

1 4-ounce can sliced mushrooms -- drained

2 cups shredded part-skim Mozzarella cheese (8

oz.) -- divided

1 3/4 cups part-skim Ricotta cheese (15 oz.)

1/4 cup grated Parmesan cheese

1 egg -- lightly beaten

1 teaspoon dried basil

1 30-ounce jar Ragú Old World Style Spaghetti Sauce

 

Heat oven to 375 degrees F. Cook pasta according to package directions,

drain. In large saucepan, cook broccoli according to package directions;

drain thoroughly. Add mushrooms; set aside. In medium bowl, stir together 1

cup Mozzarella, Ricotta, Parmesan cheese, egg and basil.

In 13x9x2-inch baking dish, evenly spread 1/2 cup sauce. Place 4 pieces of

pasta lengthwise over sauce, overlapping edges. Spread one-third cheese

mixture over pasta; spread 3/4 cup sauce over cheese. Sprinkle with

one-third vegetable mixture. Repeat layers twice, beginning and ending with

pasta; top with remaining sauce and Mozzarella cheese. Cover loosely with

foil. Bake 45 to 50 minutes or until bubbly. Let stand 5 minutes before

serving.

Makes 8 servings.

 

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