Vegetable Lasagna

Better Homes & Gardens

8 oz dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 TBS olive oil
2 TBS all-purpose flour
1/2 tsp black pepper
1 1/4 cups milk
1 1/2 cup broccoli, chopped florets & stems
1 1/2 cup spinach, chopped and packed
1 cup shredded carrot
3/4 cup shredded parmesan cheese (3 oz)
8 oz package shredded mozzarella cheese
Directions: 1. Cook lasagna noodles according to package directions. Set aside.
2. In a bowl combine eggs, cottage cheese, ricotta cheese and Italian seasonings. Set aside.
3. 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. 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. 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 twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 oven for 35 minutes or until heated through. Let stand for 10 minutes before serving

I love this recipe , but it can be a bit time consuming. When making lasagna, I typically prepare 2 batches, and freeze one for a later meal or to give to a friend.

Make ahead directions: Prepare as above through step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours, or freeze. Uncover; bake for 30-35 minutes (if frozen, thaw in fridge before baking) until heated through. Let stand for 10
minutes before serving.

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