Garden Vegetable Lasagna

I found this recipe on the Campbell's recipe website. It sure looks yummy!

Garden Vegetable Lasagna

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodles, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

Grated Parmesan cheese

• Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.
• Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.
• Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

This serves 8 (about 1 1/4 cups each) with 321 calories per serving.