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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 9 |
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Excellent, easy way of making Vegetable Lasagna, compliments of Mr. Food. I usually substitute low fat cottage cheese for the ricotta cheese. Ingredients:
10 3/4 ounces condensed cream of chicken soup |
4 ounces cream cheese, softened |
15 ounces ricotta cheese |
16 ounces frozen broccoli carrots cauliflower mix |
10 ounces frozen peas |
6 uncooked lasagna noodles |
1 cup shredded mozzarella cheese, divided |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 13x9 glass baking dish with non fat cooking spray.
3. In a large bowl combine the soup, ricotta cheese and cream cheese.
4. Mix well until smooth.
5. Mix in the frozen vegetables.
6. Mixture will be stiff.
7. Spread 1/3 of the vegetable mixture on the bottom of the dish.
8. Press 3 of the lasagna noodles over the vegetable mixture.
9. Spread 1/3 of the vegetable mixture over the lasagna noodles.
10. Sprinkle with 1/2 cup shredded cheese.
11. Top with the remaining 3 lasagna noodles.
12. Cover with the remaining vegetable mixture.
13. Cover pan tightly with aluminum foil.
14. (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
15. Bake for 1 hour and 20 minutes.
16. Remove the aluminum foil.
17. Sprinkle the top with the remaining shredded mozzarella cheese.
18. Return the dish to the oven for 5 minutes or until the cheese melts.
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