1. Preheat oven to 350 degrees. 2. Coat a 13x9 glass baking dish with non fat cooking spray. 3. In a large bowl combine the soup, ricotta cheese and cream cheese. 4. Mix well until smooth. 5. Mix in the frozen vegetables. 6. Mixture will be stiff. 7. Spread 1/3 of the vegetable mixture on the bottom of the dish. 8. Press 3 of the lasagna noodles over the vegetable mixture. 9. Spread 1/3 of the vegetable mixture over the lasagna noodles. 10. Sprinkle with 1/2 cup shredded cheese. 11. Top with the remaining 3 lasagna noodles. 12. Cover with the remaining vegetable mixture. 13. Cover pan tightly with aluminum foil. 14. (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil). 15. Bake for 1 hour and 20 minutes. 16. Remove the aluminum foil. 17. Sprinkle the top with the remaining shredded mozzarella cheese. 18. Return the dish to the oven for 5 minutes or until the cheese melts. ---------------------------------------------------------------------------
Nutrition
Ingredients
