Garden Harvest Lasagna

Garden Harvest Lasagna

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 13 × 9 × 2-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.