Garden Vegetable Lasagna

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1 container (15 ounces) ricotta cheese

8 oz. shredded mozzarella cheese (about 2 cups)

2  eggs

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4  medium carrots, shredded (about 2 cups)

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

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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 degrees F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

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To thaw the broccoli, microwave on for HIGH 4 minutes.