6 lasagna noodles
1 c. carrots, cooked
1 c. peas, cooked
1 green pepper, chopped
1 onion, chopped
1 c. celery, chopped
1/4 c. pimento
1 tbsp. butter
1 can mushroom soup
1 c. sour cream
1/2 c. grated cheese

Saute onion in butter, add pimento and celery. Cook until crunchy. Cook lasagna according to directions. Place lasagna noodles in long baking dish. Place half the vegetables on noodles. Mix mushroom soup and sour cream together and spread over vegetables. Sprinkle with 1/4 cup cheese grated. Put another layer of each on top and cover with cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. May use other vegetables such as broccoli or cauliflower.