Vegetable Lasagna

Ingredients

• 8 ounces dried lasagna noodles (9 or 10 noodles)
• 2 beaten eggs
• 2 cups cream-style cottage cheese
• 1 (15 ounce) carton ricotta cheese
• 2 teaspoons dried Italian seasoning, crushed
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion (1 large)
• 4 garlic cloves, minced
• 2 tablespoons olive oil or cooking oil
• 2 tablespoons all-purpose flour
• 1/2-1 teaspoon black pepper
• 1 1/4 cups milk
• 1 (10 ounce) package frozen chopped spinach, thawed and thoroughly drained
• 1 (10 ounce) package frozen chopped broccoli, thawed and thoroughly drained
• 1 cup shredded carrot
• 3/4 cup shredded parmesan cheese (3 ounces)
• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. 1

   Cook lasagna noodles according to package directions.

2. 2

   Drain; set aside.

3. 3

   In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.

4. 4

   Set aside.

5. 5

   In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once.

6. 6

   Cook and stir slightly thickened and bubbly. Remove from heat.

7. 7

   Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.

8. 8

   To assemble, in a greased 5-quart circular glass baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary.

9. 9

   Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.

10. 10

    Sprinkle with one-third of the mozarella cheese.

11. 11

    Repeat the layers twice or until mixtures are gone.

12. 12

    Sprinkle with the remaining 1/4 cup Parmesan cheese.

13. 13

    Bake, uncovered, in a 350˚ oven for 35 minutes or until heated through.

14. 14

    Let stand 10 minutes before serving.