Ingredients
NOODLES
9 uncooked lasagna noodles

SAUCE

3 tablespoons Land O Lakes® Butter

2 cups julienne or shredded carrots

3 cups chopped fresh broccoli

1 cup sliced green onion or onion

1 tablespoon finely chopped fresh garlic

1 tablespoon Italian seasoning

1 (26-ounce) jar pasta sauce

1 (14.5-ounce) can diced tomatoes

 FILLING

1 (15-ounce) carton ricotta cheese*

1/2 cup shredded or grated Parmesan cheese

1 Land O Lakes® All-Natural Egg

1/4 cup chopped fresh parsley**

CHEESE

6 (3/4-ounce) slices Land O Lakes® Deli American

6 (3/4-ounce) slices Land O Lakes® Deli Pepper Jack Cheese

6 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese1/4 cup shredded or grated Parmesan cheese

Chopped fresh parsley, if desired

Directions

Cook lasagna noodles according to package directions; drain. Lay noodles flat onto parchment or waxed paper.

Combine butter and carrots in saucepan. Cook over medium heat 8-10 minutes or until carrots are crisply tender. Add broccoli, onion, garlic and Italian seasoning. Continue cooking 4-6 minutes or until vegetables are tender. Stir in all remaining sauce ingredients; set aside.

Heat oven to 350°F.

Combine all filling ingredients in bowl; mix well. Set aside.

Spread 1 1/2 cups sauce on bottom of 13x9-inch ungreased baking dish. Top with 3 lasagna noodles, 1/3 cheese filling mixture, 1/3 sauce mixture and 6 slices American. Repeat layers 2 more times, using pepper jack cheese and ending with provolone cheese.

Cover tightly with aluminum foil; bake 35 minutes. Uncover; bake 12-15 minutes or until bubbly and cheese is melted. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley. Let stand 10 minutes before cutting.

*Substitute 2 cups cottage cheese.

**Substitute 2 tablespoons dried parsley flakes

Recipe Tip

To make ahead, prepare as directed. Cover with plastic food wrap; refrigerate up to 24 hours. Heat oven to 350°F. Remove plastic food wrap; cover tightly with aluminum foil. Bake 35 minutes. Uncover; bake 18- 20 minutes or until bubbly and cheese is melted. Sprinkle with 1/4 cup Parmesan cheese and fresh parsley. Let stand 10 minutes before cutting.