Ingredients
- 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
Reasons You'll Love It
Pro Kitchen Tips
- Make sure to cook the vegetables until they are just tender to avoid a soggy lasagna.
- Let the lasagna rest for 10-15 minutes after baking to help it set and make slicing easier.
Step 1
Lightly heat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil, then add the noodles and cook them for about 8 to 10 minutes until they’re just tender. Drain the noodles and set them aside.
Step 2
In a medium bowl, mix together the eggs, ricotta, mushroom soup, Cheddar, Parmesan, sour cream, and the soup mix until everything is well combined.
Step 3
Now it’s time to assemble. Spread a layer of noodles on the bottom of your dish, then spoon on some of the cheese mixture, followed by a layer of broccoli, carrots, and corn. Keep layering like this until you’ve used up all the ingredients, making sure the top layer is the cheese mixture.
Step 4
Cover the dish with foil and bake for 30 minutes. After that, take off the foil and let it bake for another 10 minutes so the top gets nice and golden. Let it cool a bit before serving, and enjoy!
