8-12 oz lasagna noodles (cooked, or no-bake)
28 oz can crushed tomatoes or puree
2 tsp basil or 1 Tbsp chopped fresh basil
2 tsp oregano
Italian seasoning to taste
15 oz ricotta cheese
3 cups shredded mozzarella
1 tsp salt
½ tsp black pepper
1 large egg
10 oz frozen chopped broccoli or spinach, thawed
2 medium sized carrots, shredded
shredded zucchini
chopped fresh mushrooms
Preheat oven to 350. If using no-bake noodles, soak for 10-15 minutes in hot water until soft, mix together ricotta, 2 cups mozzarella, ½ cup Parmesan cheese, egg and salt and pepper. In separate bowl, stir together other spices and tomatoes. Fold vegetables into cheese mixture. Spread ¾ cup sauce mixture over bottom of 13x9 inch baking pan. Remove 1 softened (or cooked) noodle from water and blot thoroughly. Using a long spatula or knife, spread cheese filling over noodle. Gently roll up noodle to enclose filling. Place roll, seam side down, over sauce baking dish. Repeat with remaining noodles. Sprinkle top evenly with remaining mozzarella and parmesan. Coat a piece of aluminum foil w/cooking spray and cover dish tightly. Bake for about 35 minutes. Remove foil and continue to bake for an additional 25 minutes or until cheese on tip is golden brown and filling is bubbly around the edges. Let stand about 10 minutes before serving.