Veggie Lasagna

Lasagna noodles are layered with a rich combination of cheeses and mixed vegetables, such as broccoli, carrots and corn, but no tomato sauce! Use any of your favorite vegetables.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 534 Calories

Ingredients

• 1 cup sour cream
• 2 eggs, beaten
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup grated Parmesan cheese
• 2 cups shredded Cheddar cheese
• 1 (10 ounce) package frozen corn kernels
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 1 (12 ounce) package lasagna noodles
• 1 (1 ounce) package herb and garlic soup mix
• 1 (10 ounce) package frozen sliced carrots

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.

Step 3

In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.

Step 4

In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.

Step 5

Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.