Vegetable Lasagna(Eating Light) - cooking recipe

Ingredients

6 or 8 lasagna noodles
2 eggs, beaten
2 c. low-fat cream-style cottage cheese
2 c. low-fat Ricotta cheese
1 (8 oz.) pkg. part-skim Mozzarella cheese, shredded
3/4 c. Parmesan cheese
1 1/2 tsp. dried Italian seasoning or basil, parsley and oregano, mixed
2 c. fresh mushrooms, sliced
1 small onion, chopped (1/3 c.)
1 clove garlic, minced
2 Tbsp. margarine
2 Tbsp. all-purpose flour
1/2 to 1 tsp. black pepper
1 1/4 c. milk
1 medium carrot, shredded (1/2 c.)
2 (10 oz.) pkg. frozen, chopped spinach or broccoli, thawed and thoroughly drained

Preparation

Cook lasagna noodles; drain and set aside.
In medium bowl, combine eggs, cottage cheese, Ricotta and Italian seasoning; set aside.