*  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.

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