Ingredients
2 cups sliced fresh mushrooms
1 1/2 cups ready-to-use shredded carrots
1 tablespoon olive oil
1 (26-ounce) jar spaghetti sauce with chunky vegetables
1 (15-ounce) carton Sorrento® or Precious® Ricotta Cheese
1 (10-ounce) package frozen chopped broccoli, thawed and drained
Salt and pepper to taste
6 lasagna noodles (uncooked)
1 1/2 cups Mozzarella Cheese, shredded and divided
1/2 cup Parmesan Cheese, shredded

Instructions
1. Preheat oven to 375ºF. In a skillet, cook mushrooms and carrots in hot oil over medium-high heat for 3-4 minutes until crisp-tender, stirring occasionally. Drain.

2. Spread 2 tablespoons spaghetti sauce over bottom of a 2-quart oblong baking dish. Stir remaining sauce into mushroom mixture. Set aside.

3. Combine ricotta cheese, broccoli, salt and pepper. Place 3 lasagna noodles over sauce in dish. Spread with half of ricotta cheese mixture, half of sauce and half of mozzarella cheese.

4. Repeat layers of noodles, ricotta cheese mixture and sauce. Sprinkle with Parmesan cheese. Cover and bake for 55 minutes. Uncover. Sprinkle with remaining mozzarella cheese and continue baking until cheese is melted (5-10 minutes). Let stand for 10 minutes before serving.