- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 eggs
- 4 medium carrots, shredded
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 9 cooked lasagna noodles
- 1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
- grated Parmesan cheese
- Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside.
- Place 3 lasagna noodles in greased 3-quart shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese.
- Bake at 400 degrees F for 30 minutes or until hot. Let stand 10 minutes. Serve with Parmesan cheese.