Replacing meat with veggies in this recipe....gonna give this one a try very soon.
12 Servings
Prep time 40 minutes
322 Calories
15 grams Fat
78 milligrams Cholesterol
25 grams Carbs
3 grams Fiber
22 grams Protein
388 milligrams Sodium
374 milligrams Calcium
8 ounces dried lasagna noodles (9 or 10 noodles)
2 eggs, beaten
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 (1 large)
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
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
1 cup shredded carrots
3/4 cup shredded Parmesan cheese (3 ounces)
1 (8 ounce) package shredded Mozzarella cheese (2 cups)
Cook lasagna noodles according to package directions. Drain; set aside.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
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.
To assemble, in a greased 3-quart rectangular baking dish, layer one-third on the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetables mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake, uncovered, in a 350 degree oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
For Quicker Lasagna:
Substitute 6 ounces no-boil lasagna noodles (12) for the dried 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 directed above.
Before baking, you can cover the lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.
