Cooking time: 35 minutes
9 or 10 lasagna noodles
2 beaten eggs
2 C. cream style cottage cheese
1 15 oz. carton ricotta cheese
2 tsp. dried Italian seasoning
2 C. sliced mushrooms
1 C. chopped onion
4 cloves garlic (minced)
2 Tablespoons olive oil
2 Tablespoons flour
1/2 tsp. black pepper
1 1/4 C. milk
1 (10 oz) pkg frozen chopped broccoli
1 C. shredded carrot
3/4 C. shredded parmasean cheese
1 (8 oz) pkg. shredded moz. cheese
1.) Cook lasagna noodles according to package directions. Drain; set aside.
2.) In a bowl, combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
3.) In skillet cook mushrooms, onion, and garlic in hot oil. Stir in flour & pepper; add milk all @ once. Cook & stir until thick and bubbly. Remove from heat. Stir in spinach, broccoli, carrot, and 1/2 C. of the parmasean cheese.
4.) Grease rectangular baking dish. Layer 1/3 noodles. Spread w/ 1/3 cottage cheese mix. Then 1/3 vege mix. Sprinkle 1/3 moz. Repeat. Sprinkle top w/ 1/4 C. parmasean.
5.) Bake uncovered @ 350 for 35 mins.