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 ΒΌ 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.