| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mr. food, Mrfood3 | 1 | servings | |
INGREDIENTS
| 1 | cn | Condensed cream of chicken soup; (10 3/4 ounces) |
| 4 | oz | Cream cheese; softened |
| 1 | Container; (15 ounces) ricotta | |
| ; cheese | ||
| 1 | pk | Frozen broccoli; carrots, and |
| ; cauliflower (16 | ||
| ; ounces) | ||
| 1 | pk | Frozen peas; (10 ounces) |
| 6 | Uncooked lasagna noodles | |
| 1 | c | Shredded mozzarella cheese; divided (4 ounces) |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9" x 13" glass baking dish with nonstick cooking spray. 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 one-third of the mixture on the bottom of the baking dish. Press three lasagna noodles over the vegetable mixture. Spread one-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 1/2ccup mozzarella cheese. Return the dish to the oven and bake for 5 more minutes, or until the cheese is melted. NOTE: This makes complete one-dish meal, or you can even serve it as a hearty side dish! Converted by MC_Buster. NOTES : 6 to 9 servings Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”