Vegetable Lasagna - cooking recipe

Ingredients

1 (8 oz.) pkg. lasagna
2 stalks finely chopped broccoli florets
1 (16 oz.) low-fat or nonfat Ricotta cheese
1 c. grated part-skim Mozzarella cheese
1 c. (8 oz.) sliced mushrooms, drained
2 chopped green onion bulbs (without greens)
2 tsp. dried basil leaves
1 1/2 tsp. crumbled dried oregano leaves
1/4 c. finely chopped parsley
dash of fresh ground black pepper
4 1/2 c. Italian tomato sauce

Preparation

Boil lasagna 10 minutes or until al dente, stirring occasionally to prevent noodles from sticking to pan.
Drain noodles, rinse in cold water and then lay them next to each other on waxed paper to dry.
Soften chopped broccoli by cooking it 5 minutes in boiling water.
Combine cheeses, vegetables, herbs and pepper in medium bowl.
In 13 x 9 x 2-inch dish, layer lasagna noodles, spread with half of the cheese mixture and half of the tomato sauce.
Repeat process, topping with noodles and covering with sauce.
Wrap dish with foil and freeze.