Vegetable Lasagna - cooking recipe

Ingredients

10 3/4 ounces condensed cream of chicken soup
4 ounces cream cheese, softened
15 ounces ricotta cheese
16 ounces frozen broccoli carrots cauliflower mix
10 ounces frozen peas
6 uncooked lasagna noodles
1 cup shredded mozzarella cheese, divided

Preparation

Preheat oven to 350 degrees.
Coat a 13x9 glass baking dish with non fat cooking spray.
In a large bowl combine the soup, ricotta cheese and cream cheese.
Mix well until smooth.
Mix in the frozen vegetables.
Mixture will be stiff.
Spread 1/3 of the vegetable mixture on the bottom of the dish.
Press 3 of the lasagna noodles over the vegetable mixture.
Spread 1/3 of the vegetable mixture over the lasagna noodles.
Sprinkle with 1/2 cup shredded cheese.
Top with the remaining 3 lasagna noodles.
Cover with the remaining vegetable mixture.
Cover pan tightly with aluminum foil.
(I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
Bake for 1 hour and 20 minutes.
Remove the aluminum foil.
Sprinkle the top with the remaining shredded mozzarella cheese.
Return the dish to the oven for 5 minutes or until the cheese melts.