Vegetable Lasagna

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Coat a 13x9 glass baking dish with non fat cooking spray.
3. 3
   In a large bowl combine the soup, ricotta cheese and cream cheese.
4. 4
   Mix well until smooth.
5. 5
   Mix in the frozen vegetables.
6. 6
   Mixture will be stiff.
7. 7
   Spread 1/3 of the vegetable mixture on the bottom of the dish.
8. 8
   Press 3 of the lasagna noodles over the vegetable mixture.
9. 9
   Spread 1/3 of the vegetable mixture over the lasagna noodles.
10. 10
    Sprinkle with 1/2 cup shredded cheese.
11. 11
    Top with the remaining 3 lasagna noodles.
12. 12
    Cover with the remaining vegetable mixture.
13. 13
    Cover pan tightly with aluminum foil.
14. 14
    (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
15. 15
    Bake for 1 hour and 20 minutes.
16. 16
    Remove the aluminum foil.
17. 17
    Sprinkle the top with the remaining shredded mozzarella cheese.
18. 18
    Return the dish to the oven for 5 minutes or until the cheese melts.