Wicked Vegetable Lasagna

• 1 (12 ounce) package lasagna noodles
• 2 eggs, beaten
• 1 (16 ounce) container part-skim ricotta cheese
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 2 cups cheddar cheese (shredded)
• 1 cup parmesan cheese (grated)
• 1 cup sour cream
• 1 ounce garlic and herb seasoning (soup mix)
• 1 (10 ounce) package frozen broccoli, thawed & chopped
• 1 (10 ounce) package frozen carrots (sliced)

1. Preheat oven to 375-degrees.
2. Grease a 9x13 inch baking dish.
3. Bring a large pot of lightly salted water to a boil.
4. Add noodles and cook for eight to ten minutes or until al dente; drain.
5. In a medium bowl combine eggs,.
6. ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
7. In prepared dish layer noodles,.
8. cheese mixture, broccoli, carrots and corn.
9. Repeat layers with remaining ingredients, ending with cheese.
10. Bake, covered, in preheated oven for 30 minutes.
11. Uncover and bake an additional ten minutes.
12. Recipe makes four to six servings.

lasagna noodles, eggs, ricotta cheese, condensed cream, cheddar cheese, parmesan cheese, sour cream, garlic, frozen broccoli, frozen carrots

Taken from www.food.com/recipe/wicked-vegetable-lasagna-269525 (may not work)