Broccoli & Carrot Lasagna

INGREDIENTS:

4 c. chopped broccoli
2 c. chopped carrots
9 oven-ready lasagna noodles
1 can cr. of mushroom & roasted garlic soup
1 can cr. of broccoli soup
¾ c. grated Parmesan cheese
¾ c. ricotta cheese (or cottage)
½ tsp. garlic powder
1 tsp. dried basil

DIRECTIONS:

1. Combine soups, ½ c. both parm. & ricotta cheeses, and 2 c. mozzarella. Mix well and set aside 1 ¼ c. of mixture.
2. To remaining sauce, add veggies & seasonings. Set aside.
3. In a greased 9 x 13” dish layer 3 noodles, ½ of veggie mixture, 3 noodles, rest of veggie mixture, 3 noodles, reserved 1 ¼ c. cheese sauce, remaining 1 c. mozz., then remaining ¼ c. parmesan.
4. Cover with foil and bake at 375 degrees for 50 mins.; let stand for 10 mins. before removing foil and serving. (Makes 8 servings.)