Vegetable Lasagna

Recipe by mandabears
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READY IN: 1hr 35mins
SERVES: 6-9
UNITS: US

INGREDIENTS

Nutrition
  • 10 34
    ounces condensed cream of chicken soup
  • 4
    ounces cream cheese, softened
  • 15
  • 16
    ounces frozen broccoli carrots cauliflower mix
  • 10
    ounces frozen peas
  • 6
    uncooked lasagna noodles
  • 1
    cup shredded mozzarella cheese, divided
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DIRECTIONS

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