*  Exported from  MasterCook  Buster  *
 
                             VEGETABLE LASAGNA
 
 Recipe By     : Mr. Food
 Serving Size  : 6    Preparation Time :
 Categories    : Pasta                            One-Dish Meals
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           condensed cream of chicken soup  -- (10 3/4 ounces)
    4      ounces        cream cheese -- softened
   15      ounces        ricotta cheese
   16      ounces        frozen vegetables -- preferably
                         -- broccoli, carrots &
                         -- cauliflower
   10      ounces        frozen peas
    6                    uncooked lasagna noodles
      1/2  cup           mozzarella cheese -- shredded, (2
                         -- ounces)
      1/2  cup           mozzarella cheese -- shredded, (2
                         -- ounces)
 
 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 a
 third of the mixture on the bottom of the baking dish.  Press 3 lasagna
 noodles over the vegetable mixture.  Spread a 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
 vegetable mixture.
 
 Cover tightly with aluminum foil and bake for 1 hour and 20 minutes.  Remove
 the foil and sprinkle with the remaining 1/2 cup mozzarella cheese.  Return
 the dish to the oven and bake for 5 more minutes or until the cheese is
 melted.
 
 Serves: 6 to 9
 
 Notes: TV air date: September 18, 1998.  Downloaded 09/07/98 from
 http://homearts.com/dynamo/main.jhtml?/98monrb6.htm and formatted for
 Mastercook by K.  Hudson Lipin.
 
 Converted by MC_Buster.
 
               - - - - - - - - - - - - - - - - - -