Creamy Vegetable Lasagna

• 1/2 cup parmesan cheese, grated, divided
• 1/3 cup ricotta cheese
• 1/3 cup mayonnaise
• 2 tablespoons milk
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 lasagna noodles, the no-cook variety
• 1 cup frozen broccoli, chopped
• 1 cup frozen cauliflower, chopped
• 1/4 cup part-skim mozzarella cheese, shredded

1. In a small bowl, combine 2 tbsp Parmesan cheese, ricotta cheese, mayonnaise, milk, basil thyme, salt and pepper.
2. Spread 1/4 cup mixture into an 8x4x2 glass loaf pan coated with nonstick cooking spray.
3. Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetable and 2 tbsp Parmesan cheese. Repeat layers. Top with the third noodle and remaining cheese mixture. Sprinkle with mozzarella and remaining Parmesan.
4. Cover and bake at 400u0b0 for 25 minutes.
5. Uncover, bake and additional 10-13 minutes longer or until golden brown and bubbly.

parmesan cheese, ricotta cheese, mayonnaise, milk, dried basil, thyme, salt, pepper, lasagna noodles, frozen broccoli, frozen cauliflower, mozzarella cheese

Taken from www.food.com/recipe/creamy-vegetable-lasagna-218700 (may not work)