Vegetable Lasagne - cooking recipe

Ingredients
    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
    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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