Creamy Vegetable Lasagna

From Taste of Home's Cooking for 2 (Spring Edition). I added a julienned carrot to the veggie blend.

• Ready In: 55 mins
• Serves: 2-3

Ingredients

• 1⁄2 cup parmesan cheese, grated, divided
• 1⁄3 cup ricotta cheese
• 1⁄3 cup mayonnaise
• 2  tablespoons milk
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 3  lasagna noodles, the no-cook variety
• 1  cup frozen broccoli, chopped
• 1  cup frozen cauliflower, chopped
• 1⁄4 cup part-skim mozzarella cheese, shredded

Directions

1. In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
2. Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
3. Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetable and 2 tbsp Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
4. Cover and bake at 400° for 25 minutes.
5. Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.