TongueOnFire
Rest In Peace Amanda, You Will Be Missed
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- Aug 7, 2004
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VEGETABLE LASAGNA
8 oz. lasagna noodles
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. Parmesan cheese
1 c. sour cream
1 c. finely chopped onion
1/2 tsp. garlic salt
2-3 c. cooked mixed vegetables
2 c. shredded American cheese
Cook lasagna as directed on package, then drain in colander. Blend soups, Parmesan cheese, sour cream, onions and garlic salt. Stir in mixed vegetables. Spread 1/4 of vegetable mixture over bottom of 13x9x2 baking pan. Alternate layers of lasagna, vegetable mixture and American cheese 3 times, ending with cheese. Bake at 350 degrees for 40-50 minutes. Let stand 10 minutes before cutting.
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it good .. it low calories fat lasagna better than beef or mexican lasagna!
8 oz. lasagna noodles
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. Parmesan cheese
1 c. sour cream
1 c. finely chopped onion
1/2 tsp. garlic salt
2-3 c. cooked mixed vegetables
2 c. shredded American cheese
Cook lasagna as directed on package, then drain in colander. Blend soups, Parmesan cheese, sour cream, onions and garlic salt. Stir in mixed vegetables. Spread 1/4 of vegetable mixture over bottom of 13x9x2 baking pan. Alternate layers of lasagna, vegetable mixture and American cheese 3 times, ending with cheese. Bake at 350 degrees for 40-50 minutes. Let stand 10 minutes before cutting.
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it good .. it low calories fat lasagna better than beef or mexican lasagna!