NGREDIENTS:
8uncooked lasagna noodles
1tablespoon olive or vegetable oil
1garlic clove, minced
3cups Green Giant® Frozen Broccoli Cuts
1 1/2cups (about 4 oz.) sliced fresh mushrooms
1medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1egg
1(15-oz.) container ricotta cheese
1teaspoon dried Italian seasoning
1(26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8oz. (2 cups) shredded 6-cheese Italian cheese blend

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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°F. 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.
High Altitude (3500-6500 ft):
Thaw frozen broccoli before use.
Nutritional Information:
1 Serving (1 Serving)Calories 410(Calories from Fat 160),Total Fat 18g(Saturated Fat 8g,Cholesterol 60mg;Sodium 800mg;Total Carbohydrate 41g(Dietary Fiber 4g,Sugars 11g),Protein 21g;Percent Daily Value*:Vitamin A 63%;Vitamin C 58%;Calcium 42%;Iron 14%;Exchanges:2 1/2 Starch;1 Vegetable;2 Fat;Carbohydrate Choices:3 ;*Percent Daily Values are based on a 2,000 calorie diet.

from pillsbury.com