Vegetable Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: One can (10-3/4 oz) condensed cream of chicken soup
Four ounces cream cheese-softened
15 ounces ricotta cheese
16 ounces frozen broccoli/carrots/cauliflower broken into small pieces
10 ounces frozen peas
Six uncooked lasagna noodles
One cup (4 oz) shredded mozzarella cheese, divided
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Directions: |
Directions:Preheat oven to 350. In a large bowl, combine soup, cream cheese, and ricotta cheese. Add the frozen vegetables and mix well. The mixture will be very stiff. Spread one third of the mixture on the bottom of a 9x13 glass baking dish that has been coated with nonstick vegetable spray. Press three lasagna noodles over the vegetable mixture. Spread one-third more of the vegetable mixture over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Press the remaining three noodles over the top and cover with the remaining vegetable mixture. Cover tightly with aluminum foil and bake for one hour and twenty minutes. Remove the foil and sprinkle with the remaining 1/2 cup mozzarella cheese. Return the dish to the oven and bake for five more minutes, or until the cheese is melted. |
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