| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Lasagna sheets – cooked al dente and drained |
| 1 | Jars of Ragu Roasted Garlic Parmesan Sauce | |
| Left over veggies from the week; (or) | ||
| 2 | pk | Frozen spinach; (or) |
| 2 | pk | Frozen broccoli; (or) |
| 1 | cn | Peas; (drained) |
| 1 | cn | Baby carrots; (drained) |
| 1 | cn | Cream of mushroom soup |
| 1 | Jar of button mushrooms; (drained) | |
| Nors veggie soup mix | ||
| 1 | lb | Riccota |
| 8 | oz | Mozzarella |
INSTRUCTIONS
This is the easiest lasagna - Set out your veggie assortment....Mix the mushroom soup and the riccotta....mix in some grated parmesan and layer the noodles - layer noodles - layer of mozzarella - layer of veggies to the top.....On the top layer pour over the two jars of the white Ragu sauce.... Bake in a pre-heated 350 degree over for 35-40 minutes until bubbly and golden brown. Serve with hot garlic biscuits and a tomato-bermuda onion sallad with a rasberry vinagrette. Posted to recipelu-digest Volume 01 Number 556 by Gauldraya <Gauldraya@aol.com> on Dec 30, 1997
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