Update my dinner status, I'm making this tonight.
Servings: 10 Servings
Total Time (median): tell us
Ingredients
Preparation
In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; remaining mushrooms, squash and carrot mixture. Pour broth over the top. Cover tightly. Bake in 350 degree oven for 1 hour. Uncover and top with remaining 1 1/3 c shredded cheese blend. Bake an additional 10 minutes or until cheese melts. Let stand 10 minutes before serving. NOTES : This hot new item is an intriguing change of pace. Theres NO tomato sauce, but there are plenty of vegetables and lots of great familiar flavors! Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr 05, 1998
