Vegetable Lasagna

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Vegetable Lasagna Ingredients

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

Instructions for Vegetable Lasagna

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.

Main Ingredient: ChickenCuisine: Italian

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