1 (16 oz.) pkg. curly edge lasagna
4 c. 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 florets
1 c. shredded carrots
1 c. sliced mushrooms
4 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese

Cook lasagna noodles and drain. Combine Ricotta cheese, cream cheese, milk, onion, basil, garlic powder and oregano. Add vegetables. Layer vegetable mixture and noodles in a 13 x 9 inch vegetable dish. Sprinkle with some mozzarella and Parmesan cheese. Bake at 375 degrees for 50 minutes or until hot and bubbly. Let stand 10 minutes before serving.