2 tbsp. water
2 pkgs. (10 oz. each) frozen chopped broccoli (4 c.)
1 pkg. (10 oz.) frozen sliced carrots (2 c.)
1 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
2 cans Campbell's condensed cream of celery or cream of mushroom soup
3/4 c. grated Parmesan cheese, divided
3/4 c. Ricotta cheese
2 c. shredded Mozzarella cheese (8 oz.)
9 lasagna noodles, cooked and drained (8 oz.) uncooked)
Paprika

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

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

In 12x8 inch baking dish, arrange 3 lasagna noodles; spread with 1/2 of vegetable mixture. Arrange 3 more noodles over filling; spread with remaining vegetable mixture. Top with remaining 3 noodles and reserved cheese mixture. Sprinkle with remaining Parmesan and paprika.

Cover with foil. Bake at 375 degrees F. for 30 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serving. Makes 8 main dish servings.