| 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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