Vegetable Lasagna

* Exported from MasterCook Buster *

VEGETABLE LASAGNA

Recipe By : Mr. Food
Serving Size : 6 Preparation Time :
Categories : Pasta One-Dish Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed cream of chicken soup -- (10 3/4 ounces)
4 ounces cream cheese -- softened
15 ounces ricotta cheese
16 ounces frozen vegetables -- preferably
-- broccoli, carrots &
-- cauliflower
10 ounces frozen peas
6 uncooked lasagna noodles
1/2 cup mozzarella cheese -- shredded, (2
-- ounces)
1/2 cup mozzarella cheese -- shredded, (2
-- 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 a
third of the mixture on the bottom of the baking dish. Press 3 lasagna
noodles over the vegetable mixture. Spread a 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
vegetable mixture.

Cover tightly with aluminum foil and bake for 1 hour and 20 minutes. Remove
the foil and sprinkle with the remaining 1/2 cup mozzarella cheese. Return
the dish to the oven and bake for 5 more minutes or until the cheese is
melted.

Serves: 6 to 9

Notes: TV air date: September 18, 1998. Downloaded 09/07/98 from
http://homearts.com/dynamo/main.jhtml?/98monrb6.htm and formatted for
Mastercook by K. Hudson Lipin.

Converted by MC_Buster.

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