Hearty Veggie Lasagna Casserole
A comforting lasagna layered with creamy ricotta, cheesy soup, and a colorful medley of broccoli, carrots, and corn, perfect for a cozy vegetarian meal.
Ingredients
- 12 ounces lasagna noodles
- 2 each eggs, beaten
- 15 ounces part-skim ricotta cheese
- 21.5 ounces condensed cream of mushroom soup (2 cans)
- 2 cups shredded Cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup sour cream
- 1 ounce herb and garlic soup mix
- 10 ounces chopped frozen broccoli, thawed
- 10 ounces frozen sliced carrots
- 10 ounces frozen corn kernels
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- In a large bowl, mix the ricotta cheese, beaten eggs, sour cream, and herb and garlic soup mix until smooth and well combined.
- In a separate bowl, combine the thawed broccoli, sliced carrots, and corn kernels. Mix gently.
- Stir the condensed cream of mushroom soup into the ricotta mixture until fully incorporated.
- Spread a thin layer of the ricotta-soup mixture on the bottom of the baking dish.
- Arrange a layer of cooked lasagna noodles over the mixture, slightly overlapping.
- Spread half of the vegetable mixture evenly over the noodles.
- Spoon and spread about half of the ricotta-soup mixture over the vegetables.
- Sprinkle with one cup of shredded Cheddar cheese and about half a cup of Parmesan cheese.
- Repeat the layers: noodles, remaining vegetables, remaining ricotta-soup mixture, and cheeses.
- Finish with a final layer of noodles topped with the remaining shredded Cheddar and Parmesan cheeses.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
