Ingredients

• 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  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 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 cheese, 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 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if 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 twice. 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.

6. Makes 12 servings

7. Quick Vegetable 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.

8. Make-ahead directions: Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.