VEGETABLE LASAGNA

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Vegetable Lasagna image

Excellent, easy way of making Vegetable Lasagna, compliments of Mr. Food. I usually substitute low fat cottage cheese for the ricotta cheese.

Provided by mandabears

Categories     One Dish Meal

Time 1h35m

Yield 6-9 serving(s)

Number Of Ingredients 7

10 3/4 ounces condensed cream of chicken soup
4 ounces cream cheese, softened
15 ounces ricotta cheese
16 ounces frozen broccoli carrots cauliflower mix
10 ounces frozen peas
6 uncooked lasagna noodles
1 cup shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 350 degrees.
  • Coat a 13x9 glass baking dish with non fat cooking spray.
  • In a large bowl combine the soup, ricotta cheese and cream cheese.
  • Mix well until smooth.
  • Mix in the frozen vegetables.
  • Mixture will be stiff.
  • Spread 1/3 of the vegetable mixture on the bottom of the dish.
  • Press 3 of the lasagna noodles over the vegetable mixture.
  • Spread 1/3 of the vegetable mixture over the lasagna noodles.
  • Sprinkle with 1/2 cup shredded cheese.
  • Top with the remaining 3 lasagna noodles.
  • Cover with the remaining vegetable mixture.
  • Cover pan tightly with aluminum foil.
  • (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
  • Bake for 1 hour and 20 minutes.
  • Remove the aluminum foil.
  • Sprinkle the top with the remaining shredded mozzarella cheese.
  • Return the dish to the oven for 5 minutes or until the cheese melts.

Nutrition Facts : Calories 416.6, Fat 23.8, SaturatedFat 13.6, Cholesterol 77.2, Sodium 621.8, Carbohydrate 30.3, Fiber 2.7, Sugar 3.6, Protein 20.5

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