Creamy Vegetable Lasagna

Sent to "Cooking for 2" by Susan Masirovitz

This recipe is a delight it makes my 6 and 2 year olds eat vegetables without any complains.

1/2 cup grated Parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded mozzarella cheese

In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta chese, mayonnaise, milk, basil,thyme, salt and pepper.  Spread 1/4 cup into an 8x4x2 inch glass loaf pan coated with nonstick cooking spray.
Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and 2 tablespoons Parmesan cheese.  Repeat layers.  Top with the third noodle and remaining cheese mixture.  Sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 400 degrees for 25 minutes.  Uncover;bake for another 10-13 minutes or until brown and bubbly.