Vegetable Lasagna
CATEGORIES
INGREDIENTS
- Servings: 12
- 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
- 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-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 package shredded mozzarella cheese (2 cups)
DIRECTIONS
- Directions
- 1. Cook lasagna noodles according to package directions. Drain; set aside.
- 2. In a medium bowl combine eggs, cottage cheese, ricotta, 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. 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 2 more times. 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. Makes 12 servings.
- No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.
- Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
- To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.