Vegetable Lasagna 20 Aug 13









Vegetable Lasagna

8oz lasagna noodles

1 – 10-3/4 oz can cream of chicken soup

1 – 10-3/4 oz can cream of mushroom soup

1 cup Parmesan cheese

1 cup sour cream

1 cup finely chopped onion

1/2 tsp garlic salt

3 cups cooked mixed vegetables

2 cups shredded American cheese

Cook lasagna as directed on package and drain. Blend soups, Parmesan cheese, sour cream, onions and garlic salt. Stir in mixed vegetables. Spread ¼ of vegetable mixture over bottom of 9×13 inch pan. Alternate layers of lasagna, vegetable mixture and cheese 3 times, ending with cheese. Bake at 350 degrees for 40-50 minutes. Let stand 10 minutes before serving.