Veggie Lasagne

Lasagne noodles 9 9

Canned crushed tomatoes 14 oz.

mL Canned diced tomatoes, with juice 14 oz.

mL Medium onion, finely chopped 1 1 Sliced fresh mushrooms 2 cups 500 mL Garlic cloves, minced 2 2 Dried oregano 1 tsp.

mL Granulated sugar 1/2 tsp.

mL Chopped fresh parsley 1/4 cup 60 mL

Part-skim ricotta cheese 1 lb.

g Grated carrot 3/4 cup 175 mL Chopped fresh parsley 1/4 cup 60 mL Coarsely chopped cooked broccoli 4 cups 1 L Freshly grated Parmesan cheese 2 tbsp.

mL Egg white (large), fork-beaten 1 1 Salt 1 tsp.

mL Pepper 1/4 tsp.

Grated part-skim mozzarella cheese 1 cup 250 mL Grated fresh Parmesan cheese 2 tbsp.

Cook noodles according to package directions. Drain. Cool in cold water until ready to use.

Combine next 8 ingredients in medium saucepan. Bring to a boil. Reduce heat. Cover. Simmer for 10 minutes. Remove from heat.

Combine next 8 ingredients in medium bowl. Assemble lasagne in lightly greased 9 x 13 inch (22 x 33 cm) pan as follows:

tomato sauce.

lasagne noodles.

1/2 cheese mixture.

1/4 tomato sauce.

lasagne noodles.

1/2 cheese mixture.

1/4 tomato sauce.

lasagne noodles.

1/4 tomato sauce.

Cover with foil that has been lightly greased. Bake in 350°F (175°C) oven for 1 hour. Remove foil.

Sprinkle with mozzarella cheese and second amount of Parmesan cheese. Bake, uncovered, for 15 minutes until cheese is melted. Let stand for 15 minutes before cutting. Cuts into 8 to 10 pieces.