Vegetable Lasagna

Prep: 40 min., Bake: 35 min., Oven: 350 F
Makes 12 servings

10 dried lasagna noodles
2 eggs, beaten
2 cups cottage cheese
1 (15 ounce) carton ricotta cheese
2 tsp dried Italian seasoning
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 Tbls olive oil
2 Tbls flour
1 ¼ cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (10 ounce) package frozen chopped broccoli, thawed ad drained
1 cup shredded carrot
¾ cup shredded carrot
¾ cup Parmesan cheese
2 cups shredded mozzarella

1. Cook noodles according to package directions. Drain; Set aside
2. In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil til tender. Stir in flour and ½ to 1 tsp black pepper, add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in spinach, broccoli, carrots, and ½ cup of Parmesan cheese.
4. In a greased 3-quart rectangular baking dish, layer one-thrid of the noodles, trimming or overlapping as necessary to fit. Spread one-third of cottage cheese mixture, then one-third of the vegetable mixture, then one-third of the mozzarella. Repeat layers twice. Sprinkle with remaining ¼ cup Parmesan.
5. Bake, uncovered, in a 350 degree oven for about 35 minutes, or until heated through.
6. If you want to freeze this for eating later, prepare through step 4. Cover unbaked lasagna with plastic wrap (first) AND foil, and freeze. If you don’t have an extra casserole dish or a disposable one, line the bottom of your baking dish with foil first and then lift the entire frozen lasagna out of the pan to keep in the freezer. Remember to take the lasagna out of the freezer and into the refrigerator the night before you want to cook it. Then, bake, covered, in a 375 F oven for 40 minutes. Uncover; bake about 20 minutes more.