Veggie Lasagna
(from beerad’s recipe box)
Servings Per Recipe: 9
Amount Per Serving
Calories: 551
Total Fat: 28.3g
Cholesterol: 109mg
Sodium: 1155mg
Total Carbs: 49.6g
Dietary Fiber: 4.5g
Protein: 27g
Source: allrecipes.com
Prep time: 30 minutes
Cook time: 40 minutes
Serves 9 people
Categories: Lasagna Vegetarian
Ingredients
- 1 (12 ounce) package lasagna noodles
- 2 eggs, beaten
- 1 (15 ounce) container part-skim ricotta cheese
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup sour cream
- 1 (1 ounce) package herb and garlic soup mix
- 1 (10 ounce) package chopped frozen broccoli, thawed
- 1 (10 ounce) package frozen sliced carrots
- 1 (10 ounce) package frozen corn kernels
Directions
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Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch casserole dish.
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Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
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In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
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In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
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Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.