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Vegetable Lasagna




Source of Recipe


Internet






List of Ingredients



• 8 ounces 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 fresh sliced mushrooms
  
• 1 cup chopped onion
  
• 4 cloves garlic, minced
  
• 2 tablespoons olive oil or cooking oil
  
• 2 tablespoons all-purpose flour
  
• 1/2 to 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 (2 cups)
  






Instructions



1. Cook lasagna noodles according to package directions. Drain; set aside.
   
2. In a medium bowl, combine eggs, cottage cheese, ricotta and italian seasoning. Set aside.
   
3. In a large skillet, cook mushrooms, onion and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat.
   
4. Stir in the spinach, broccoli, carrot and 1/2 cup of the parmesan cheese.
   
5. To assemble, in a greased 3-quart rectangular baking dish, layer 1/3 of the noodles, folding or cutting to fit, if necessary. Spread with 1/3 of the cottage cheese mixture, then 1/3 of the vegetable mixture. Sprinkle with 1/3 of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup parmesan cheese.
   
6. Bake uncovered in a 350 degree oven for 35 minutes or until heated through.
   
7. Let stand 10 minutes before serving.
   
8. Makes 12 servings at 322 calories each.