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lasagna noodles eggs Ricotta cheese condensed cream Cheddar cheese Parmesan cheese sour cream garlic soup mix frozen broccoli carrots corn kernels
Viewed: 2 - Published at: 7 years agoIngredients
- 1 (12 ounce) package lasagna noodles
- 2 eggs, beaten
- 1 (15 ounce) container part-skim ricotta cheese
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup sour cream
- 1 (1 ounce) package herb and garlic soup mix
- 1 (10 ounce) package chopped frozen broccoli, thawed
- 1 (10 ounce) package frozen sliced carrots
- 1 (10 ounce) package frozen corn kernels
Method
- 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.
