Ingredients
| 1 |
8-ounce package lasagna noodles |
| 2 |
broccoli florets stalks |
| 1 |
16-ounce carton ricotta cheese |
| 1 Cup |
Grated Mozzarella cheese |
| 1 |
8-ounce can sliced mushrooms, drained |
| 2 |
green onions, chopped |
| 2 Teaspoon |
dried basil |
| 1 1/2 Teaspoon |
oregano |
| 1/4 Cup |
finely chopped fresh parsley |
| 3 1/2 Cup |
Italian tomato sauce |
Instructions
Cook noodles according to package directions. Cook chopped broccoli florets in boiling water for 5 minutes. Drain. Combine cheeses, mushrooms, onions, broccoli and herbs in medium bowl. In a 9 x 13-inch baking dish, layer noodles, half of the cheese mixture and half of the tomato sauce. Repeat layers. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake an additional 15 to 20 minutes, until heated through and bubbly. Let stand a few minutes before cutting.
