Vegetable Lasagna

• 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

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

condensed cream, cream cheese, ricotta cheese, cauliflower mix, frozen peas, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/vegetable-lasagna-132234 (may not work)