I am including a meatless version because I made this on a Friday during Lent. I would usually add ground beef, ground turkey or some kind of sausage.
I don't measure when I make this so I am giving approximations. You really cannot screw it up.
Well here is what you need:
(12) lasagna noodles cooked according to pkg. directions
(1) jar of your favorite pasta sauce
(1) 30 oz container of Ricotta cheese
(1) cup of grated Parmesan Cheese
(1.5) cups of shredded Mozarella Cheese
(1) tsp. of Italian seasoning
(1) tbs. of olive oil
(1/2) cup of diced onions
(1) tsp. of minced garlic
(1.5) cups of steamed broccoli, chopped
(2) cups of fresh mushrooms, diced
Preheat oven to 350.
To begin, spread (1) cup of the pasta sauce in the bottom of a baking dish. Then, mix the Ricotta, Parmesan and Mozarella cheeses in a mixing bowl along with the Italian seasoning and eggs. Next, heat a pan and add the oil. Saute the garlic and onions. Add the mushrooms and steamed broccoli and cook for a few minutes until the mushrooms are tender and the flavors are combined. Add the contents of the pan to the cheese.mixture and stir. Lay a cooked noodle flat and spread the mixture along one side. Roll then noodle until you reach the end. Place the rollup seam side down in the making dish. Repeat until you run out of noodles. Top each roll evenly with the remaining sauce. Bake for 45 minutes.
Voila! You're done. This is a great make ahead or freezer meal.
Try this out and let me know how you like it!
Here is the mixture spread on the noodle.