Vegetable Lasagna - cooking recipe

Ingredients

8 lasagna noodles
2 eggs
2 c. cottage cheese
2 c. Ricotta cheese
1 1/2 tsp. dried Italian seasoning
2 c. sliced mushrooms
1 small onion, chopped
1 clove garlic, chopped
2 Tbsp. butter
2 Tbsp. flour
1/2 to 1 tsp. pepper
1 1/4 c. milk
2 (10 oz.) pkg. spinach or broccoli
1 medium carrot, shredded
3/4 c. grated Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese

Preparation

Cook noodles; drain and set aside.
Mix eggs, cottage and Ricotta cheese and seasoning.
Set aside.
Cook mushrooms, onions and garlic in butter until tender.
Stir in flour and pepper, then add milk.
Cook and stir until thick and bubbly.
Remove from heat and stir in spinach or broccoli, carrots and 1/2 cup Parmesan cheese.
In a 9 x 13-inch pan, layer 1/3 of noodles.
Spread 1/3 of cheese mixture over, then 1/3 of vegetable mixture.
Sprinkle with Mozzarella cheese.
Repeat these steps 2 more times.
Sprinkle with remaining Parmesan cheese.
Bake at 350\u00b0 for 35 minutes, covered.
This can also be made ahead of time and placed in the freezer until needed.