Vegetable Lasagna Recipe

• Vegetable Lasagna 
• 8 ounces dried lasagna noodles (9 or 10 noodles)
• 2 eggs, beaten
• 2cups 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 cloves garlic, 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
• 3/4cup shredded Parmesan cheese (3 ounces)
• 1 8 ounce package shredded mozzarella cheese (2 cups)

Directions

1. Cook lasagna noodles according to package directions. Drain; set aside.

2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, 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. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese. 

4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.

5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

6. Makes 12 servings

**I like to also add one single layer of tomato slices in the center of the layers!

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