Recipe

Vegetables Lasagna Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 6 months ago Spinach, broccoli, and carrots fill this cheesy lasagna. This four-cheese, three-vegetable lasagna can be prepared up to two days in advance. Another from Better Homes. Prep:40m Cook:35m Servings:7	Watson2167
	lasagna vegetables

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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

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 package shredded mozzarella cheese (2 cups)

Directions

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

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

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.

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 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

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

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