9 uncooked lasagna noodles
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
1 (15-ounce) carton ricotta cheese*
1/2 cup shredded or grated Parmesan cheese
1/4 cup chopped fresh parsley**
1/4 cup shredded or grated Parmesan cheese
Chopped fresh parsley, if desired
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.
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.