Vegetable Lasagna

Main Courses > Lasagna

10 3/4 oz condensed cream of chicken soup
4 oz cream cheese, softened
15 oz ricotta cheese
16 oz frozen broccoli, carrots, and cauliflower
10 oz frozen peas
6 Lasagna noodles
1 cup shredded mozzarella cheese, divided

Preheat oven to 350 degrees. Coat 9×13 baking dish with nonstick cooking spray. In a large bowl, combine soup, cream cheese, and ricotta cheese: add veggies and mix well. The mixture may be very stiff. Spread a third of the mixture on the bottom of the baking dish. Press 3 noodles over the veggie mixture. Spread a third more of the mixture over the noodles. Sprinkle with 1/2 cup of mozzerella. Press the remaining 3 noodles on top and cover with remaining mixture. Cover tightly with aluminum foil and bake for 1 hr and 20 min. Remove foil and sprinkle with remaining cheese. Return to oven and bake until cheese has melted then serve.