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Vegetable Lasagne Recipe

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This recipe for Vegetable Lasagne, by , is from Recipes From Mom and Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Fisher


9 lasagne noodles
2 eggs, beaten
2 cups cottage cheese
1 15 oz carton ricotta cheese
2 tsp Italian seasoning
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 T oil
2 T flour
1/2 tsp pepper 1 1/4 cups milk (2% or whole)
1 10oz pkg frozen spinach, thawed and thoroughly drained
1 10 oz pkg frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrots
3/4 cup shredded parmesan cheese
1 8oz bag shredded mozzarella

Heat oven to 350 degrees. Cook lasagne noodles. Drain and set aside.
In a medium bowl combine eggs, cottage cheese, ricotta cheese and Italian seasoning. set aside.
In a large skillet cook mushrooms, onions 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 spinach, broccoli, carrot and half of the parmesan.
to assemble, in a greased baking dish (deep 9x13) layer three noodles. Spread with 1/3 of vegetable mixture. Sprinkle 1/3 of mozzarella. repeat layers twice. Top with remaining parmesan.
Bake uncovered for 35 minutes, or until heated through. Let stand for 10 minutes before serving.

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