Vegetable Lasagna - cooking recipe

Ingredients

1 (16 oz.) pkg. lasagna
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
3/4 c. Parmesan cheese
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.)

Preparation

Cook lasagna noodles as directed on package; drain.
Rinse with cold water.
Drain and lay flat on paper towels in single layer until needed.
Meanwhile, combine Ricotta cheese, cream cheese, milk, onion, basil, garlic powder and oregano; blend until smooth.
Add vegetables.
Spread 3/4 cup on bottom of 13 x 9-inch baking dish.
Add a layer of noodles, 1/4 of remaining vegetable mixture and sprinkle with some of the Mozzarella and Parmesan cheese.
Repeat layers, ending with cheese.
Bake at 375\u00b0 for 50 minutes or until hot and bubbly.
Let stand 10 minutes before serving.
Makes 8 servings.