Ingredients 8 ounces dried lasagna noodles (9 or 10 noodles) 2 eggs, beaten 2 cups cream-style cottage cheese 1 15 oz. carton ricotta cheese 2 teaspoons dried Italian seasoning, crushed 2 cups sliced fresh mushrooms 1 cup chopped onion 4 cloves garlic, minced 2 tablespoons olive oil or cooking oil 2 tablespoons all-purpose flour 1/2 to 1 teaspoon black pepper 1 1/4 cups milk 1 10 oz. package frozen chopped spinach, thawed and drained 1 10 oz. package frozen chopped broccoli, thawed and drained 1 cup shredded carrots 3/4 cup shredded Parmesan cheese (3 ounces) 1 8 oz. package shredded mozzarella cheese (2 cups) Directions

1. Cook lasagna noodles according to package directions. Drain; set aside.

2. In a medium 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 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, 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 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Servings: 12

Preparation Time: 40 minutes

Bake: 35 minutes

Source: Good Housekeeping