| 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.
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