8 oz. dried lasagna noodles (9-10 noodles)
2 beaten eggs
2 c. cream-style cottage cheese
1 15oz. carton ricotta cheese
2 t. dried Italian Seasoning, crushed
2 c. sliced fresh mushrooms
1 c. chopped onion (1 large)
4 cloves garlic, minced
2 T. olive oil or cooking oil
1/2-1 t. black pepper
1 1/4 c. milk
1 10oz. package frozen chopped spinach, thawed and thoroughly drained
1 10oz. package frozen chopped broccoli, thawed and thoroughly drained
1 c. shredded carrot
3/4 c. shredded Parmesan cheese
1 8oz. package shredded mozzarella cheese
Cook lasagna noodles according to package directions. Drain; set aside.
In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
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 c. of the Parmesan cheese.
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 1/3 of the cottage cheese mixture. Then 1/3 of the vegetable mixture. Sprinkle with 1/3 of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 c. Parmesan cheese.
Bake, uncovered, in a 350 degree oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
No-Boil Lasagna: Substitute 12 no-boil lasagna noodles. Increase milk to 2 c. Spread 1/2 c. of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as directed above.
Make-ahead directions: Prepare as above. Cover the unbaked lasagna with foil and chill for up to 48 hrs. Bake, covered, in a 350 degree oven for 30 minutes. Uncover; bake for 30-35 minutes more or until heated through. Let stand for 10 minutes before serving. (This is the best way to make this lasagna).