Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 2 pkg. frozen chopped broccoli; 3 medium carrots, sliced (about 2 c.); 1 tsp. Italian seasoning; 1/4 tsp. garlic powder; 2 cans cream of mushroom soup; 3/4 c. grated Parmesan cheese, divided; 3/4 c. Ricotta cheese or use cottage cheese, creamed; 2 c. Mozzarella cheese; 9 lasagna noodles, cooked

9 ingredients

1 steps

Ingredients

2 pkg. frozen chopped broccoli
3 medium carrots, sliced (about 2 c.)
1 tsp. Italian seasoning
1/4 tsp. garlic powder
2 cans cream of mushroom soup
3/4 c. grated Parmesan cheese, divided
3/4 c. Ricotta cheese or use cottage cheese, creamed
2 c. Mozzarella cheese
9 lasagna noodles, cooked

Directions

1

Cook broccoli, carrots, Italian seasoning and garlic powder with just 2 tablespoons of water. Bring to a quick boil and reduce heat to low. Cover and cook about 10 minutes, until carrots are crisp-tender. Drain. In a medium bowl, combine 1/2 of Parmesan cheese, the Ricotta cheese and Mozzarella cheese. Of this cheese mixture, reserve 1 cup. To the remaining cheese mixture, add the soup and stir in the vegetables. Layer in a 9 x 12-inch baking dish 3 noodles. Spread with 1/2 of cheese-soup-vegetable mixture, adding another layer of noodles and another layer of cheese-soup-vegetable mixture. Top with remaining 3 noodles. Add reserved 1 cup of cheese mixture and balance of Parmesan cheese sprinkled on top. Cover with foil and bake at 375° for 30 minutes. Uncover; bake another 10 minutes.