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Mushroom and Vegetable Lasagna




Source of Recipe


The Best of Italian Cooking






Recipe Introduction


A mixture of exotic fresh mushrooms adds a pleasant woodsy flavor to this lasagna. Try a combination of portobello, oyster, shitake and crimini mushrooms.





List of Ingredients



• 9 uncooked lasagna noodles
  
• 1 (28 oz) can crushed tomatoes, undrained
  
• 3 tsps dried basil leaves
  
• 1 tsp dried oregano
  
• 1 garlic clove, minced
  
• 1 (10 oz) container refrigerated Parmesan sauce
  
• 1 (1 lb) pkg frozen broccoli cuts, thawed, drained
  
• 2 T butter
  
• 1 1/2 lbs assorted fresh mushrooms, sliced (9 cups)
  
• 2 cups shredded carrots
  
• 3 cups shredded mozzarella cheese (12 oz)
  






Instructions



1. Preheat oven to 350 degrees. Cook lasagna noodles to desired doneness as directed on package. Drain.
   
2. Meanwhile, in medium bowl, combine tomatoes, basil, oregano and garlic; mix well. Rserve 1/2 cup Parmesan sauce. In another medium bowl, combine remaining Parmesan sauce and broccoli; mix well.
   
3. Melt butter in large skillet over high heat. Add mushrooms and carrots; cook 4 minutes or until tender, stirring frequently.
   
4. Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of ungreased 13x9-inch 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 for 50 to 60 minutes or until hot and bubbly. Remove from oven; uncover dish. Sprinkle with remaining 1 cup cheese. Let stand 15 minutes before serving.
   






Final Comments


12 servings