Vegetable Lasagne

• 1 pkg. lasagne
• 4 c. Ricotta
• 1 (8 oz.) pkg. cream cheese, softened
• 3/4 c. milk
• 1 c. shredded carrots
• 1 c. sliced mushrooms
• 3/4 c. Parmesan cheese
• 1/2 c. minced onions
• 1 1/2 tsp. basil
• 1 tsp. garlic
• 1/2 tsp. oregano
• 2 c. broccoli florets
• 4 c. Mozzarella

1. Cook lasagne; drain and rinse in cold water.
2. Meanwhile, combine Ricotta, cream cheese, milk, onions, basil, garlic and oregano.
3. Blend until smooth.
4. Add vegetables; spread 3/4 cup on bottom of pan.
5. Add a layer of noodles, 1/4 remaining vegetable mixture.
6. Sprinkle with Mozzarella and Parmesan cheese.
7. Repeat layers, end with noodles and cover with cheese.
8. Bake at 375u0b0 for 50 minutes, covered.
9. Let stand 10 minutes before serving.

lasagne, ricotta, cream cheese, milk, carrots, mushrooms, parmesan cheese, onions, basil, garlic, oregano, broccoli florets, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814810 (may not work)