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Subject: 's Meal-mail (Garden Vegetable Lasagna)To: jewishbaby2010@...Date: Wednesday, June 30, 2010, 5:37 PM

Meal-mail

Wednesday, June 30, 2010

Dear debbi,

Sometimes simplicity is the best recipe. A simple and quick combination of vegetables, Prego®, pasta and cheese delivers pure deliciousness — the hallmark of good Italian cooking.

Garden Vegetable Lasagna

from 's Kitchen

Prep Time: 25 min. Bake Time: 30 min. Stand Time: 10 min.

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodles, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

Grated Parmesan cheese

1. Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.

2. Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.

3. Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.Makes: 8 servings (about 1 1/4 cups each).

Kitchen Clip

Serve this lasagna with a tossed romaine salad and Pepperidge Farm® Garlic Bread.

What's New

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Food for Thought

“Hunger: One of the few cravings that cannot be appeased with another solution.†~Irwin Van Grove

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©2010 Soup Company. All Rights Reserved

Soup Company

Camden, NJ U.S.A. 08103-1701

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