Veggie Lasagna

Ingredients

• 1 package lasagna noodles , 12 ounce
• 2 eggs , beaten
• 1 container part-skim ricotta cheese , 15 ounce
• 2 cans condensed cream of mushroom soup , 10.75 ounce
• 2 cups shredded Cheddar cheese
• 1 cup grated Parmesan cheese
• 1 cup sour cream
• 1 package herb and garlic soup mix , 1 ounce
• 1 package chopped frozen broccoli , 10 ounce
• 1 package frozen sliced carrots , 10 ounce
• 1 package frozen corn kernels , 10 ounce

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.

2. 2

   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.

3. 3

   In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.

4. 4

   In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.

5. 5

   Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.