Vegetable Lasagna – Sarah

Vegetable Lasagna
Sarah Jones

10 oz. chopped broccoli
bell pepper, chopped
2-3 carrots, chopped
small onion, chopped
2 can broccoli cheese soup
1 can cheese soup
1 cup milk
½ c. parmesan cheese
9 lasagna noodles
1 ½ cup shredded mozzarella

1.Cook veggies in a bit of water until fork tender
2.Combine soups, milk and parmesan cheese in bowl
3.Cook lasagna noodles according to package directions
4.Layer as follows:

a.Bit of soup mixture on bottom of foil pan
b.Noodles
c.Soup mixture
d.Cheese
e.Veggies
f.Repeat B-E for a total of 3 layers

5. If freezing, cover at this point with tin foil. Double wrap or cover with a layer of saran wrap, then a layer of foil.  DON’T FORGET TO REMOVE THE SARAN WRAP BEFORE BAKING!!! Let thaw about 48 hours before baking as it is A SOLID pan when pulled from the freezer. When thawed bake at 400 covered with foil (no saran wrap) for a half hour.
6. If not freezing, Bake at 400 degrees for 20 minutes (covered in foil). Uncover, and bake 10 more minutes. Let stand 10 minutes. Serves 8-10.

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