1 pkg. (16 oz.) lasagne noodles
4 c. (32 oz.) Ricotta cheese
1 pkg. (8 oz.) 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 florets
1 c. shredded carrots
1 c. sliced mushrooms
4 c. (16 oz.) shredded low moisture Mozzarella cheese
3/4 c. grated Parmesan cheese

While lasagne noodles are boiling, combine all ingredients. Spread a little cheese mixture on bottom of 13 x 9 inch baking pan. Add a layer of noodles then continue to layer ending with cheese. Sprinkle a little extra grated cheese on top.

Bake 375°F for 50 minutes or until hot and bubbly. (I covered with foil for most of the baking time.) Let stand 10 minutes before serving.

Makes 8 servings.