Vegetable Lasagne - cooking recipe
Ingredients
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1 (16 oz.) pkg. Ronzoni curly edge lasagne
4 c. Ricotta cheese (32 oz.)
1 (8 oz.) pkg. cream cheese, softened
3/4 c. milk
1/2 c. minced onion
1 1/2 tsp. dried basil
1 tsp. garlic powder
1/2 tsp. oregano leaves
2 c. broccoli florets
1 c. shredded carrots
1 c. sliced mushrooms
4 c. shredded low moisture Mozzarella cheese (16 oz.)
3/4 c. grated Parmesan cheese
Preparation
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Cook lasagne noodles as directed; drain.
Rinse with cold water; drain and lay flat on paper towels in single layer until needed.
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