Vegetarian Lasagna

• 2 cans (10 ounces each) Condensed Low Fat Cream of Broccoli Soup
• 2 cups skim milk
• 1/2 cup basil pesto
• 1 can (540 ml) white kidney beans,drained,rinsed,mashed
• 2 cups finely chopped mushrooms
• 1-1/2 cups finely chopped red pepper
• 1 tub light ricotta cheese
• 4 cups chopped fresh spinach leaves
• 1/2 small eggplant,cut into 1/8" half slices
• 15 oven-ready lasagna noodles 1-1/2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated light Parmesan cheese
• 1/4 cup dry bread crumbs

1. Combine soup,milk and pesto.Set aside.
2. Combine beans,mushrooms and red peppers.Set aside.
3. Combine ricotta cheese and spinach.Set aside.
4. Spread 2/3 cup pesto mixture over bottom of 14" x 10" x 2-1/2" pan.Layer on single layer of lasagna strips (four lengthwise and one across the end),eggplant slices,bean mixture,2/3 cup pesto mixture,and another layer of five lasagna strips and another 2/3 cup pesto mixture.Spread evenly with ricotta mixture.Layer on 2/3 cup pesto mixture,remaining lasagna strips and pesto mixture.Sprinkle with Mozzarella cheese,Top with mixture of Parmesan cheese and bread crumbs. Bake,uncovered,at 375 F. for 50 minutes.Let stand 10 minutes.
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broccoli soup, milk, basil pesto, mushrooms, red pepper, ricotta cheese, fresh spinach leaves, eggplant, lasagna noodles, grated light parmesan cheese, bread crumbs

Taken from www.epicurious.com/recipes/member/views/vegetarian-lasagna-50082682 (may not work)