Vegetarian

Vegetable Lasagna

Ingredients:
One, (12 ounce) package lasagna noodles
Two eggs, beaten
One, (16 ounce) container part-skim ricotta cheese
Two, (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
One, (1 ounce) package herb and garlic soup mix
One, (10 ounce) package chopped frozen broccoli, thawed
One, (10 ounce) package frozen sliced carrots
One, (10 ounce) package frozen corn kernels

Directions:
Preheat oven to 375-degrees. Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add noodles and cook for eight to ten minutes or until al dente; drain. In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix. In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.

Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional ten minutes. Recipe makes four to six servings.