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8 servings
Ingredients:
1 (12 ounce) package lasagna noodles2 eggs, beaten1 (15 ounce) container part-skim ricotta cheese2 (10.75 ounce) cans condensed cream of mushroom soup2 cups shredded Cheddar cheese1 cup grated Parmesan cheese1 cup sour cream1 (1 ounce) package herb and garlic soup mix1 (10 ounce) package chopped frozen broccoli, thawed1 (10 ounce) package frozen sliced carrots1 (10 ounce) package frozen corn kernels
Instructions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.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.In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
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