Vegetable summer lasagna

Servings: 8

Preparation Time: 30 minutes

Ingredients:

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

Preparation:

Preheat oven to 375 degrees F and grease a 9×13 inch baking dish. Cook lasagna noodles according to the package instructions. Combine ricotta cheese, eggs, mushrooms soup, cheddar cheese, Parmesan cheese, sour cream and herb and garlic soup mix. In the baking dish, layer lasagna noodles, cheese mixture, broccoli, carrots and corn. Repeat the layers and top with the remaining cheese. Bake in the oven for 45 minutes.