Three Vegetable Lasagna

• cook time: 35 mins

• servings: 12

Here's a version of the popular Italian specialty that is loaded with vegetables and cheese. Combining chopped spinach, broccoli, carrots, onion, and garlic with ricotta, mozzarella, Parmesan, and cottage cheese will make a new lasagna favorite. Be sure to tell other Italian food enthusiasts about this fantastic recipe.

ingredients

• 8 ounces dried lasagna noodles (9 or 10 noodles)
• 2 beaten eggs
• 2 cups cream-style cottage cheese
• 1 15-ounce carton ricotta cheese
• 2 teaspoons dried Italian seasoning, crushed
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 2 tablespoons all-purpose flour
• 1/2 to 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
• 1 cup shredded carrot
• 3/4 cup shredded Parmesan cheese (3 ounces)
• 1 8-ounce package package shredded mozzarella cheese (2 cups)

directions

1. Cook lasagna noodles according to package directions. Drain; set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, 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 the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
6. No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
7. To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.

recipe source

Top ideas for dinner tonight:

• 30-minute (or less) spring dinners
• Quick and easy chicken dishes
• Garden-fresh entrée salads