| | Directions | | Cook lasagna noodles as directed on package. Drain; place in cold water to cool. Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces. Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well. Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles. Bake at 350° for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving. |
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| Ingredients | | - |  | 8 uncooked lasagna noodles |
| - | | 1 tablespoon olive or vegetable oil |
| - | | 1 clove garlic, minced |
| - | | 3 cups Green Giant® Frozen Broccoli Cuts |
| - | | 1 1/2 cups sliced fresh mushrooms |
| - | | 1 red, yellow or orange bell pepper, coarsely chopped (medium) |
| - | | 1 egg |
| - | | 1 package Ricotta cheese |
| - | | 1 teaspoon Italian seasoning |
| - | | 1 jar chunky vegetable tomato pasta sauce |
| - | | 8 ounces shredded 6 cheese Italian cheese blend |
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