ingredients
8 ounces dried lasagna noodles (9 or 10 noodles)
2 eggs, beaten
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 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
3/4 cup 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
