Vegetable Lasagna

1. 1

   Cook broccoli, carrots, Italian seasoning and garlic powder with just 2 tablespoons of water. Bring to a quick boil and reduce heat to low. Cover and cook about 10 minutes, until carrots are crisp-tender. Drain. In a medium bowl, combine 1/2 of Parmesan cheese, the Ricotta cheese and Mozzarella cheese. Of this cheese mixture, reserve 1 cup. To the remaining cheese mixture, add the soup and stir in the vegetables. Layer in a 9 x 12-inch baking dish 3 noodles. Spread with 1/2 of cheese-soup-vegetable mixture, adding another layer of noodles and another layer of cheese-soup-vegetable mixture. Top with remaining 3 noodles. Add reserved 1 cup of cheese mixture and balance of Parmesan cheese sprinkled on top. Cover with foil and bake at 375u00b0 for 30 minutes. Uncover; bake another 10 minutes.

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