Vegetable Lasagna

1. 1

   Preheat oven to 350 degrees.

2. 2

   Coat a 13x9 glass baking dish with non fat cooking spray.

3. 3

   In a large bowl combine the soup, ricotta cheese and cream cheese.

4. 4

   Mix well until smooth.

5. 5

   Mix in the frozen vegetables.

6. 6

   Mixture will be stiff.

7. 7

   Spread 1/3 of the vegetable mixture on the bottom of the dish.

8. 8

   Press 3 of the lasagna noodles over the vegetable mixture.

9. 9

   Spread 1/3 of the vegetable mixture over the lasagna noodles.

10. 10

    Sprinkle with 1/2 cup shredded cheese.

11. 11

    Top with the remaining 3 lasagna noodles.

12. 12

    Cover with the remaining vegetable mixture.

13. 13

    Cover pan tightly with aluminum foil.

14. 14

    (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).

15. 15

    Bake for 1 hour and 20 minutes.

16. 16

    Remove the aluminum foil.

17. 17

    Sprinkle the top with the remaining shredded mozzarella cheese.

18. 18

    Return the dish to the oven for 5 minutes or until the cheese melts.

No additional tips available.