Lasagna noodles layered with ricotta, cream of mushroom soup, Cheddar and Parmesan cheeses, sour cream, herb and garlic soup mix, broccoil, carrots and corn.
1 package (12 oz) lasagna noodles
2 eggs, beaten
1 container (16 oz) part skim ricotta
2 cans (10.75 oz) cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 package (1 oz) herb and garlic soup mix
1 package (10 oz) chopped frozen broccoli, thawed
1 package (10 oz) frozen sliced carrots
1 package (10 oz) frozen corn kernels
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.
Honorable mention: July 29 is National Lasagna Day.
Recipe makes 4 to 6 servings.
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Vegetarian lasagna is delicious and healthy, and can be frozen for an easy weeknight meal in the future.