A “non-meat eating” virtual friend of mine is making lasagna and reminded me of a killer vegetable lasagna I have had and made previously. I swear to you- the best ever! And of course, I don’t have pictures (something I promise I will work on in the future!) but I am not making it tonight (probably tomorrow though because now I’m craving!). Here is the recipe:

Ingredients


1 can condensed cream of chicken soup — (10 3/4 ounces)

4 oz cream cheese — softened

15 oz ricotta cheese

16 oz frozen vegetables — preferably – broccoli, carrots & cauliflower (you can buy the frozen bag mix of these already together)

10 oz frozen peas

6 uncooked lasagna noodles (you can purchase lasagna noodles that require no prep or you can buy regular noodles that need to be boiled prior to creating the lasagna)

1/2 cup mozzarella cheese — shredded, (2 – ounces)

1/2 cup mozzarella cheese — shredded, (2 – ounces)

Directions

1 Preheat the oven to 350°F. Coat a 9 inches x 13 inches glass baking dish with nonstick cooking spray.

2 In a large bowl, combine the soup, cream cheese, and ricotta cheese; add the frozen vegetables and mix well. The mixture may be very stiff. Spread a third of the mixture on the bottom of the baking dish. Press 3 lasagna noodles over the vegetable mixture. Spread a third more of the vegetable mixture over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Press the remaining 3 lasagna noodles over the top and cover with the remaining vegetable mixture.

3 Cover tightly with aluminum foil and bake for 1 hour and 20 minutes. Remove the foil and sprinkle with the remaining 1/2 cup mozzarella cheese. Return the dish to the oven and bake for 5 more minutes or until the cheese is melted

Serves: 6 to 9

This recipe was used from allthecooks.com