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Three Vegetable Lasagna

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Makes: 12 servings
Prep: 40 minutes
Bake: 35 minutes
Stand: 10 minutes
 
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Three Vegetable Lasagna

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.

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.

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.

Nutrition Facts

  • Servings Per Recipe 12 servings
  • Calories 322,
  • Total Fat (g) 15,
  • Saturated Fat (g) 8,
  • Monounsaturated Fat (g) 5,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 78,
  • Sodium (mg) 388,
  • Carbohydrate (g) 25,
  • Total Sugar (g) 4,
  • Fiber (g) 3,
  • Protein (g) 22,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 24,
  • Calcium (DV%) 37,
  • Iron (DV%) 10,
  • Starch (d.e.) 1,
  • Vegetables (d.e.) 2,
  • Medium-fat Meat (d.e.) 2,
  • Fat (d.e.) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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