12 whole lasagne noodles (about 12 oz.)
1 sm. bunch broccoli (about 12 oz.) stalks trimmed, washed
4 tbsp. olive oil
1/2 c. chopped onion
2 tsp. chopped garlic
2 containers (15 oz. each) ricotta cheese
2 eggs, beaten
4 tbsp. grated Parmesan cheese
4 tbsp. chopped Italian flat leaf parsley
Freshly ground black pepper
Pinch of nutmeg
2 lg. carrots, trimmed, peeled & coarsely chopped
2 cans (15 oz. each) whole tomatoes with juice, cut up with scissors
1 tbsp. chopped fresh basil leaves
Salt
8 oz. lg. mushrooms, wiped clean & coarsely chopped
1 green or red bell pepper, coarsely chopped
1 tbsp. fresh lemon juice
2 c. shredded mozzarella cheese (8 oz.)

1. Cook lasagne noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Let noodles sit in bowl of cool water until ready to use.

2. Steam the broccoli in a rack set over 1 inch simmering water, covered, until crisp-tender, about 5 minutes. Cool; coarsely chop; set aside.

3. Heat 2 tablespoons of the oil in a medium skillet; add onion; saute until tender. Add 1 teaspoon of the garlic; saute 1 minute.

4. In a bowl, combine the chopped broccoli, half the sauteed onion, the ricotta, eggs, 2 tablespoons of the Parmesan cheese, 2 tablespoons of the parsley and a pinch each of black pepper and nutmeg; set aside.

5. Add the chopped carrots to the onion remaining in the skillet; saute, stirring, over medium heat until crisp-tender; stir in the tomatoes. Cook, stirring, until boiling gently. Boil, stirring, until sauce is thickened, about 10 minutes; stir in 1 tablespoon of the remaining parsley, the basil and salt & pepper to taste. Transfer to a small bowl. Wipe out skillet.

6. Heat the remaining 2 tablespoons oil in the skillet; add the mushrooms. Saute, stirring, over medium heat, until liquid has evaporated, about 5 minutes. Add green or red bell pepper; saute until crisp-tender, about 3 minutes. Stir in the remaining 1 teaspoon garlic; saute 1 minute. Stir in the remaining 1 tablespoon parsley and the lemon juice; season with salt and pepper.

7. Heat oven to 350 degrees. Select a shallow 4 quart baking dish approximately 10 x 14 inches. Spoon about 1/2 cup of the tomato sauce over the bottom of the dish. Lift the lasagne noodles from the water individually and blot dry on paper toweling. Arrange a single layer of noodles in dish.

8. Spread the mushroom layer over the noodles; sprinkle with 1 cup of the mozzarella and 1 tablespoon of the remaining Parmesan. Top with a second layer of noodles. Spread with the ricotta and broccoli mixture; sprinkle with 1/2 cup of the mozzarella. Top with a third layer of noodles. Spread with the tomato sauce. Sprinkle with the remaining 1 tablespoon Parmesan and the remaining 1 cup shredded mozzarella.

9. Bake until cheese is melted and bubbly, about 40 minutes. Let stand at least 15 minutes before serving.