Veggie Lasagna
Kandi Sackett
Jennifer Sackett
ingredients
- 8 oz dried lasagna noodles (9 or 10 noodles)
- 2 beaten eggs
- 2 cups cream style cottage cheese
- 1 15oz carton ricotta cheese
- 2 tsp dried Italian seasoning, crushed
- 2 cups sliced fresh mushroom
- 1 cup chopped onion (1 large)
- 4 cloves garlic, minced
- 2 tbsp olive oil or cooking oil
- 2 tbsp all purpose flour
- 1/2 to 1 tsp black pepper
- 1 1/4 cups milk
- 1 10 oz package frozen chopped spinach, thawed and thoroughly drained
- 1 10 oz package frozen chopped broccoli, thawed and thoroughly drained
- 1 cup shredded carrot
- 3/4 cup shredded Parmesan cheese (3 oz)
- 1 8 oz package shredded mozzarella cheese
directions
- 1
1.) Cook lasagna noodles according to package directions. Drain; set aside
- 2
2.)In a bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning; set aside
- 3
3.) In a large skillet cook the mushrooms, onions, and garlic in hot oil until tender. Stir in flour and pepper; add milk 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
4.) To assemble, in a greased, 3 qt., rectangular baking dish, layer 1/3 of the noodles, folding or cutting to fit, if necessary. Spread 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 cup of Parmesan cheese
- 5
5.) Bake, uncovered, in a 350 degree oven for 35 minutes or until heated through. Let stand 10 minutes before serving.
Source: Kandi Sackett
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