tasty tuesday: vegetable lasagna…

20 Aug

In our produce basket a few weeks ago, we decided to make a vegetable lasagna. Instead of broccoli, we used cucumber and tomato! Super yummy!  My stomach doesn’t love tomato sauce lately, so this is awesome to get my lasagna kick!

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 – 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)

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

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