The Boone Adventures: Vegetable Lasagna

Last week I made vegetable lasagna for our vegetarian meal of the week. It turned out really awesome! Definitely something we'll do again. We had tons of leftovers. Great for lunches and dinners later in the week! I found the recipe in our Better Home and Gardens New Cook Book Celebrating the Promise Limited Edition.

Prep: 40 minutes Bake: 35 minutes Oven: 350 F Stand: 1o minutes Makes: 12 servings

Ingredients:
9-10 dried lasagna noodles
2 eggs, beaten
2 cups cream-style cottage cheese, drained I couldn't find this so i just used small curd cottage cheese, it worked fine
1 15 oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onions (1 large)
4 cloves of garlic, minced
2 tbsp olive oil or cooking oil
2 tbsp all-purpose flour
1 1/4 cup milk
1 10oz pkg frozen chopped spinach, thawed and well drained I used fresh spinach and just eye balled it
1 10oz pkg frozen chopped broccoli, thawed and well drained I used fresh broccoli, about 2-3 broccoli w/ stems
1 cup shredded carrots We had baby carrot already in the fridge. Would not recommend using. Use the big carrots. It hard to shred the baby carrots.
3/4 cup shredded Parmesan cheese (3 oz)
1 8oz pkg shredded mozzarella cheese (2 cups)

1. Cook noodles according to pkg directions. Drain; set aside.
2. In a 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 1/2-1 tsp black 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 Parmesan cheese.
4. In a greased 3-quart rectangular baking dish layer 1/3 of the noodles, trimming or overlapping as needed to fit. Spread with 1/3 of cottage cheese, then 1/3 of vegetable mixture. Sprinkle with 1/3 of mozzarella. Repeat layers twice. Sprinkle with remaining 1/4 Parmesan cheese.