Three Cheese Vegetable Lasagna Recipe

• 2 tbsp. water
• 2 Packages (10 ounce. each) frzn minced broccoli (4 c.)
• 1 pkg. (10 ounce.) frzn sliced carrots (2 c.)
• 1 teaspoon Italian seasoning, crushed
• 1/4 teaspoon garlic pwdr
• 2 cans Campbell's condensed cream of celery or possibly cream of mushroom soup
• 3/4 c. grated Parmesan cheese, divided
• 3/4 c. Ricotta cheese
• 2 c. shredded Mozzarella cheese (8 ounce.)
• 9 lasagna noodles, cooked and liquid removed (8 ounce.) uncooked)
• Paprika

1. In covered 10 inch skillet, combine water, broccoli, carrots, Italian seasoning and garlic pwdr.
2. Heat to boiling.
3. Reduce heat to low.
4. Cover; cook 10 min or possibly till vegetables are thawed, stirring occasionally.
5. Drain.
6. Meanwhile, in large bowl, combine soup, 1/2 c. of Parmesan, Ricotta and mozzarella cheese.
7. Reserve 1 c. of cheese mix.
8. Stir vegetables into remaining cheese mix.
9. In 12x8 inch baking dish, arrange 3 lasagna noodles; spread with 1/2 of vegetable mix.
10. Arrange 3 more noodles over filling; spread with remaining vegetable mix.
11. Top with remaining 3 noodles and reserved cheese mix.
12. Sprinkle with remaining Parmesan and paprika.
13. Cover with foil.
14. Bake at 375 degrees F. for 30 min.
15. Uncover; bake 10 min more.
16. Let stand 10 min before serving.
17. Makes 8 main dish servings.

water, broccoli, carrots, italian seasoning, garlic, campbells condensed cream, parmesan cheese, ricotta cheese, mozzarella cheese, lasagna noodles, paprika

Taken from cookeatshare.com/recipes/three-cheese-vegetable-lasagna-29486 (may not work)