Title: Vegetable Lasagna
Categories: Mr. food, Mrfood3
Yield: 1 servings

1 cn Condensed cream of chicken
-soup; (10 3/4 ounces)
4 oz Cream cheese; softened
1 Container; (15 ounces)
-ricotta
; cheese
1 pk Frozen broccoli; carrots,
-and
; cauliflower (16
; ounces)
1 pk Frozen peas; (10 ounces)
6 Uncooked lasagna noodles
1 c Shredded mozzarella cheese;
-divided (4 ounces)

Preheat the oven to 350 degrees F. Coat a 9" x 13" glass baking dish with
nonstick cooking spray. In a large bowl, combine the soup, cream cheese,
and ricotta cheese; add the frozen vegetables and mix well. The mixture may
be very stiff. Spread one-third of the mixture on the bottom of the baking
dish. Press three lasagna noodles over the vegetable mixture. Spread
one-third more of the vegetable mixture over the noodles. Sprinkle with 1/2
cup mozzarella cheese. Press the remaining 3 lasagna noodles over the top
and cover with the remaining 1/2ccup mozzarella cheese. Return the dish to
the oven and bake for 5 more minutes, or until the cheese is melted.

NOTE: This makes complete one-dish meal, or you can even serve it as a
hearty side dish!

Converted by MC_Buster.

NOTES : 6 to 9 servings

Converted by MM_Buster v2.0l.