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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is so good. Even though it looks like there are a lot of steps, it's really easy. 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 (1 large) |
4 garlic cloves, minced |
2 tablespoons olive oil or 2 tablespoons 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 |
Directions:
1. Cook lasagna noodles according to package directions.
2. Drain; set aside.
3. In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.
4. Set aside.
5. In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once.
6. Cook and stir slightly thickened and bubbly. Remove from heat.
7. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
8. To assemble, in a greased 5-quart circular glass baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary.
9. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.
10. Sprinkle with one-third of the mozarella cheese.
11. Repeat the layers twice or until mixtures are gone.
12. Sprinkle with the remaining 1/4 cup Parmesan cheese.
13. Bake, uncovered, in a 350˚ oven for 35 minutes or until heated through.
14. Let stand 10 minutes before serving.
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