Vegetable Lasagna

Ingredients:
2 eggs
2 cups reduced-fat cream-style cottage cheese
15 ounces reduced-fat ricotta cheese
1-1/2 teaspoons crushed Italian seasoning
2 tablespoons butter or margarine
2 cups sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
2 tablespoons flour
1/2 to 1 teaspoon pepper
1-1/2 cups skim milk
2 (10-ounce) packages frozen chopped spinach or broccoli, thawed, drained
1 medium carrot, shredded
3/4 cup shredded Parmesan cheese
Salt to taste
9 oven-ready lasagna noodles
2 cups shredded part-skim mozzarella cheese
1 cup shredded sharp Cheddar cheese
3/4 cup marinara sauce

Directions:
Beat the eggs lightly in a medium bowl. Stir in the cottage cheese, ricotta cheese and Italian seasoning. Melt the butter in a skillet over medium heat. Add the mushrooms, onion and garlic. Saute until tender. Stir in the flour and pepper. Add the milk. Cook until thickened and bubbly, stirring constantly. Cook for 1 minute longer.

Remove from heat. Stir in the spinach, carrot, 1/2 cup of the Parmesan cheese and salt.

Layer one-third of the spinach mixture and one-third of the noodles in a greased 9x13-inch baking dish. Layer the cottage cheese mixture, the remaining spinach mixture, mozzarella cheese, Cheddar cheese and remaining noodles one-half at a time over the layers. Spread the marinara sauce over the top. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes or until heated through. Let stand for 10 minutes
before serving.

Note: You may assemble the lasagna, cover with foil and chill for up to 48 hours before baking. To freeze, wrap the unbaked lasagna tightly with foil. Freeze for up to 2 months. To serve, bake, covered, at 350 degrees for 45 minutes. Uncover and bake for 35 to 40 minutes longer or until hot and bubbly. Let stand for 15 minutes before serving.

Source: DailyInbox
Servings: 10 - 12