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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Smooth as Buttah!!, 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!

Amy Curry


8 ounces dried lasagna noodles (9-10)
2 beaten eggs
2 cup cream style cottage cheese
1 (15 ounce) carton ricotta cheese
1 teaspoon dried Italian seasoning, crushed
2 cup sliced fresh mushrooms
1 cup chopped onion, (1 large)
4 cloves garlic, minced
2 Tablespoons all purpose flour
1/2 - 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, I used fresh
1 cup shredded carrot
3/4 cup Parmesan cheese
1 (8 ounce) mozzarella cheese

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

2. Combine eggs, cottage cheese, ricotta cheese and Italian seasoning. Set aside.

3. In a large skillet cook the mushrooms, onions, 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 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 1/2 of the cottage cheese mixture, then 1/2 of the vegetable mixture. Sprinkle 1/2 of the mozzarella. Repeat the layers. Sprinkle with the remaining 1'4 cup Parmesan cheese.

5. Bake, uncovered, in a 350* oven for 35 minutes or until heated thrrough. Let stand for 10 minutes before serving.

*May be prepare 48 hours ahead

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Better Homes & Gardens. Special Edition Breast Cancer




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