Veggie Lasagna

By cpauze

This is a great veggie lasagna. I don't ever measure the quantities exactly...you can never have too much cheese!

Ingredients

• 1 (12 ounce) package oven-ready lasagna noodles
• 2 eggs, beaten
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cheddar and broccoli soup
• 1/2 cup milk
• 2 cups shredded Cheddar cheese
• 1 cup grated Parmesan cheese
• 1 cup sour cream
• 2-3 Tablespoons vegetable soup mix
• 1 (10 ounce) package chopped frozen broccoli, thawed
• 1 (10 ounce) package frozen sliced carrots
• 1 (10 ounce) package frozen corn kernels

Details

Servings 12
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.

2. In a medium bowl combine eggs, ricotta cheese, mushroom soup, cheddar soup, milk, Cheddar cheese, Parmesan cheese, sour cream and soup mix.

3. In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.

4. Bake, covered, in preheated oven for 40 minutes. Uncover and bake an additional 10 minutes.