Wicked Vegetable Lasagna
10 ingredients
12 steps
Ingredients
- 1 (12 ounce) package lasagna noodles
- 2 eggs, beaten
- 1 (16 ounce) container part-skim ricotta cheese
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 2 cups cheddar cheese (shredded)
- 1 cup parmesan cheese (grated)
- 1 cup sour cream
- 1 ounce garlic and herb seasoning (soup mix)
- 1 (10 ounce) package frozen broccoli, thawed & chopped
- 1 (10 ounce) package frozen carrots (sliced)
Directions
-
1Preheat oven to 375-degrees.
-
2Grease a 9x13 inch baking dish.
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3Bring a large pot of lightly salted water to a boil.
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4Add noodles and cook for eight to ten minutes or until al dente; drain.
-
5In a medium bowl combine eggs,.
-
6ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
-
7In prepared dish layer noodles,.
-
8cheese mixture, broccoli, carrots and corn.
-
9Repeat layers with remaining ingredients, ending with cheese.
-
10Bake, covered, in preheated oven for 30 minutes.
-
11Uncover and bake an additional ten minutes.
-
12Recipe makes four to six servings.
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