" 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
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