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