Vegetable Lasagna

Cook broccoli, carrots, Italian seasoning and garlic powder with just 2 tablespoons of water.

Bring to a quick boil and reduce heat to low.

Cover and cook about 10 minutes, until carrots are crisp-tender.

In a medium bowl, combine 1/2 of Parmesan cheese, the Ricotta cheese and Mozzarella cheese.

Of this cheese mixture, reserve 1 cup.

To the remaining cheese mixture, add the soup and stir in the vegetables.

Layer in a 9 x 12-inch baking dish 3 noodles.

Spread with 1/2 of cheese-soup-vegetable mixture, adding another layer of noodles and another layer of cheese-soup-vegetable mixture.

Top with remaining 3 noodles.

Add reserved 1 cup of cheese mixture and balance of Parmesan cheese sprinkled on top.

Cover with foil and bake at 375° for 30 minutes.

Uncover; bake another 10 minutes.