Veggie Lasagna

" A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies! "
 
1 (12 ounce) package lasagna noodles
2 eggs, beaten
1 (16 ounce) container part-skim ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 (1 ounce) package herb and garlic soup mix
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10 ounce) package frozen sliced carrots
1 (10 ounce) package frozen corn kernels
 
1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.

2 Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

3 In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.

4 In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.

5 Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

Makes 9 to 10 servings

AUTHOR: Marla