1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 c. shredded carrots
1/2 c. chopped onion
1 tsp. crushed dried basil
1 clove garlic, minced
2 tbsp. butter
2 c. water
1 pouch Campbell's cheddar cheese soup mix
1 (15 oz.) container Ricotta cheese
1 egg, beaten
1/2 c. grated Parmesan cheese
6 lasagna noodles, cooked and drained
2 c. shredded Mozzarella cheese (8 oz.)

Preheat oven to 375 degrees. In skillet over medium high heat, cook spinach, carrots, onion, basil, pepper and garlic in butter until onion is tender. Stir often. In medium bowl, whisk 1/2 cup water into soup mix until smooth. Gradually add remaining water; mix well and add to skillet. Over medium high heat, heat to boil, stirring constantly. Remove from heat. In small bowl, stir Ricotta and Parmesan cheese together with egg until well mixed. In 9 x 9 inch baking pan, spread about 1/2 cup vegetable mixture. Arrange 3 noodles over vegetable mixture. Trim to fit pan. Spread with 1/2 Ricotta mixture then 1/2 remaining vegetable mixture. Sprinkle with 1/2 Mozzarella. Repeat layer. Cover with foil; bake 30 minutes. Uncover; bake 15 minutes more. Let stand 10 minutes before serving.