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  • Three Cheese Vegetable Lasagna

    0 votes
    Three Cheese Vegetable Lasagna
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 2 tbsp. water
    • 2 Packages (10 ounce. each) frzn minced broccoli (4 c.)
    • 1 pkg. (10 ounce.) frzn sliced carrots (2 c.)
    • 1 teaspoon Italian seasoning, crushed
    • 1/4 teaspoon garlic pwdr
    • 2 cans Campbell's condensed cream of celery or possibly cream of mushroom soup
    • 3/4 c. grated Parmesan cheese, divided
    • 3/4 c. Ricotta cheese
    • 2 c. shredded Mozzarella cheese (8 ounce.)
    • 9 lasagna noodles, cooked and liquid removed (8 ounce.) uncooked)
    • Paprika

    Directions

    1. In covered 10 inch skillet, combine water, broccoli, carrots, Italian seasoning and garlic pwdr. Heat to boiling. Reduce heat to low. Cover; cook 10 min or possibly till vegetables are thawed, stirring occasionally. Drain.
    2. Meanwhile, in large bowl, combine soup, 1/2 c. of Parmesan, Ricotta and mozzarella cheese. Reserve 1 c. of cheese mix. Stir vegetables into remaining cheese mix.
    3. In 12x8 inch baking dish, arrange 3 lasagna noodles; spread with 1/2 of vegetable mix. Arrange 3 more noodles over filling; spread with remaining vegetable mix. Top with remaining 3 noodles and reserved cheese mix. Sprinkle with remaining Parmesan and paprika.
    4. Cover with foil. Bake at 375 degrees F. for 30 min. Uncover; bake 10 min more. Let stand 10 min before serving. Makes 8 main dish servings.

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