It's creamy, cheesy and loaded with farm-fresh veggies. Our KRAFT 4 Cheese Italian Vegetarian Lasagna recipe is sure to be a hit with both vegetarians and meat lovers. Yay for lasagna!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (10oz/284 mL) condensed cream of mushroom soup
1 cup ricotta cheese
1 1/2 cups milk
1 tsp. basil
2 cups small broccoli florets, chopped
1 small red pepper, chopped
1 small onion, chopped
1 1/2 cups chopped mushrooms
9 lasagna noodles, cooked and drained
3 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
COMBINE soup, milk, ricotta cheese, eggs and basil. Set aside.
COMBINE vegetables in microwaveable bowl. Microwave at HIGH 2 minutes.
LAYER 3 noodles, 1/3 of the soup-ricotta mixture, 1/2 of the vegetables and 1/3 of the cheese in 9 X 13 inch (3L) baking dish. Repeat layers. Top with remaining noodles, soup-ricotta mixture and cheese.
BAKE at 375° F (190° C) for 40 to 45 minutes until lasagna is hot and bubbling.