3 Cheese Vegetable Lasagna

• 2 Tbsp. water
• 2 (10 oz.) pkg. frozen broccoli
• 1 pkg. frozen sliced carrots
• 1 tsp. Italian seasoning, crushed
• 1/4 tsp. garlic powder
• 2 cans mushroom soup
• 3/4 c. Parmesan cheese, divided
• 3/4 c. Ricotta cheese
• 2 c. shredded Mozzarella cheese
• 9 lasagna noodles
• paprika

1. In covered skillet, combine water, broccoli, carrots, Italian seasoning and garlic powder.
2. Heat to boiling.
3. Reduce heat to low.
4. Cover; cook 10 minutes, stirring occasionally.
5. Drain.
6. Mix, in large bowl, the soup, 1/2 of Parmesan cheese, Ricotta and Mozzarella cheese.
7. Reserve 1 cup of cheese mixture.
8. Stir vegetables into remaining cheese mixture.

water, frozen broccoli, carrots, italian seasoning, garlic powder, mushroom soup, parmesan cheese, ricotta cheese, mozzarella cheese, lasagna noodles, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249596 (may not work)