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Veggie Lasagna
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Cheesy vegetable lasagna with a twist - no tomato sauce! Personalize with your favorite veggies.
Ingredients:
  • 1 (12 ounce) package lasagna noodles
  • 2 eggs, beaten
  • 1 (15 ounce) container part-skim ricotta cheese
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 cup sour cream
  • 1 (1 ounce) package herb and garlic soup mix
  • 1 (10 ounce) package chopped frozen broccoli, thawed
  • 1 (10 ounce) package frozen sliced carrots
  • 1 (10 ounce) package frozen corn kernels
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 9x13 inch casserole dish.
  • In a generously salted pot of boiling water, cook the noodles until al dente, about 8 to 10 minutes. Drain and set aside.
  • Mix together eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream, and soup mix in a medium bowl.
  • Create decadent layers in the dish by alternating between luscious noodles, cheesy mixture, tender broccoli, sweet carrots, and crisp corn. Finish with a final layer of velvety cheese to seal in the flavors.
  • Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes until golden brown.

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