Veggie Lasagna

KandiKandi 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
See full recipe

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reviews


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