Vegetable Lasagna
Vegetable Lasagna
Prep Time: 40 minutes
Bake Time: 35 minutes
Stand Time: 10 minutes
9 or 10 dried lasagna noodles (I think I actually used 14 or 15)
2 eggs, beaten
2 cups cream-style cottage cheese, drained
1 15-oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 c sliced fresh mushrooms
1 c chopped onion (1 large)
4 cloves garlic, minced
2 Tbsp olive oil or cooking oil
2 Tbsp all-purpose flour
1 1/4 c milk
1 10-oz package frozen chopped spinach, thawed and well drained
1 10-oz package frozen chopped broccoli, thawed and well drained
1 c shredded carrot
3/4 c shredded Parmesan cheese (3 oz)
1 8-oz package shredded mozzarella cheese (2 cups)
1. Cook 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 a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and 1/2 to 1 tsp black 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. In a greased 3-quart rectangular baking dish layer one-third of the noodles, trimming or overlapping as necessary to fit. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella Repeat layers twice. Sprinkle with remaining 1/4 c Parmesan.
5. Bake, uncovered, in oven at 350 about 35 minutes or until heated through. Let stand for 10 minutes before serving.
Yield: 12 servings
From Better Homes and Gardens New Cookbook
Ken's rating: *****
Chalsea's rating *****
Delicious! And made great leftovers!
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