1 (16 oz.) pkg. Ronzoni curly edge lasagna
4 c. (32 oz.) ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
3/4 c. milk
1/2 c. minced onion
1 1/2 tsp. dried basil
1 tsp. garlic powder
1/2 tsp. oregano leaves
2 c. broccoli flowerets
1 c. shredded carrots
1 c. mushrooms
4 c. (16 oz.) shredded low-moisture Mozzarella cheese
3/4 c. grated Parmesan or Romano cheese

Cook lasagna noodles, drain, rinse with cold water, drain and lay flat on paper towels.

Combine ricotta, cream cheese, milk, onion, basil, garlic powder and oregano, blend until smooth. Add vegetables. Spread 3/4 cup on bottom of 9x13 inch pan. Add layer of noodles, 1/4 vegetables and sprinkle with some Mozzarella and Parmesan cheese. Repeat layers, end with cheese. Bake at 375 degrees for 50 minutes or until hot and bubbly. Let stand 10 minutes. Serves 8.