Vegetable Lasagna - cooking recipe

Ingredients

10 lasagna noodles, cooked and drained
2 beaten eggs
2 c. nonfat cottage cheese
2 c. nonfat Ricotta cheese
1 1/2 tsp. Italian seasoning
2 c. fresh mushrooms, sliced
1 small onion, chopped
1 clove garlic, minced
2 Tbsp. flour
1/2 tsp. pepper
1 1/4 c. skim milk
2 (10 oz.) pkg. Frozen, chopped spinach, thawed and drained
1 medium carrot, shredded
3 oz. Parmesan cheese, shredded
8 oz. Part-skim Mozzarella cheese shredded
2 Tbsp. Butter

Preparation

Combine eggs, cottage cheese, ricotta cheese and Italian seasoning in a medium bowl.
Set aside.
In a large skillet, saute mushrooms, onion and garlic in hot butter until tender.
Stir in flour and pepper; add milk all at once.
Cook and stir until thickened and bubbly.
Cook and stir one more minute.
Remove from heat.
Stir in spinach, carrot and 1/2 cup Parmesan cheese.
Set aside.