Ingredients
9
9 servings
- •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
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.
Nutritional Facts
Per 9 servings
- Calories: 534
- Carbohydrate: 49g
- Fat: 27g
- Fiber: 4g
- Protein: 27g
- Sugar: 6g
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