ounce (1 container) ricotta cheese
cup shredded mozzarella cheese (about 8 ounces)
medium carrots, shredded (about 2 cups)
package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
lasagna noodles, cooked and drained
jar (24¬†ounces) Prego® Garden Harvest Chunky Combo Italian Sauce
cup 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¬įF. for 30 minutes or until it's hot and bubbling.¬†Let stand for 10 minutes. Serve with the Parmesan cheese.