3/4 lb. sliced Mozzarella cheese
12 lasagna noodles
3 (16 oz.) bags frozen mixed vegetables (carrots, cauliflower, broccoli, etc.)
1 can cream of mushroom soup
1 can cream of celery soup
3/4 c. Parmesan cheese
1 (15 oz.) Ricotta cheese
1/2 c. milk
1 (16 oz.) bag shredded Mozzarella cheese

Cook noodles 12 minutes and set aside. Cook vegetables 10 minutes, drain and chop in small pieces. Mix soups, Parmesan, Ricotta and shredded cheese together in bowl to make sauce. Spread a small amount on bottom of 11 x 9 inch baking dish. Lay 4 noodles over top, spread more sauce, then sprinkle generously with vegetables. Repeat once more and then lay sliced Mozzarella cheese on top. Bake at 350 degrees for 1 hour covered in aluminum foil; remove foil for last 20 minutes.