2 tbsp. water
1 (10 oz.) pkg. chopped broccoli
1 (10 oz.) pkg. chopped spinach
1 (10 oz.) pkg. sliced carrots
1 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
Paprika
2 cans condensed cream of celery or cream of mushroom soup
3/4 c. grated Parmesan cheese, divided
3/4 c. ricotta cheese
2 c. mozzarella cheese, shredded
9 lasagna noodles, cooked and drained

In a covered 10-inch skillet, combine water, broccoli, spinach, carrots, Italian seasoning and garlic powder. Heat to boiling. Reduce heat to low, cover and cook 10 minutes or until vegetables are thawed, stirring occasionally. Drain.

Meanwhile, in a large bowl, combine the soup, 1/2 cup Parmesan cheese, ricotta and mozzarella cheeses. Reserve 1 cup of the cheese mixture. Stir vegetables into remaining cheese mixture.

In a 12 x 8-inch baking dish, arrange 3 lasagna noodles. Spread with half the vegetable mixture. Arrange 3 more noodles over the filling and spread with the remaining vegetable mixture. Top with the remaining 3 noodles and reserved cheese mixture. Sprinkle with remaining Parmesan and paprika. Cover with foil.

Bake at 375°F for 30 minutes. Uncover and bake 10 minutes more. Let stand 10 minutes before serving.