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Date Posted: 22:28:00 10/22/02 Tue
Author: SRA
Subject: Vegetable Lasagna

8 ounces dried lasagna noodles(9-10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 carton (15 ounces)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 package(10 ounces)frozen chopped spinach,thawed and thoroughly
drained
1 package(10 ounces)frozen chopped broccoli,thawed and thoroughly
drained
1 cup shredded carrot
3/4 cup(3 ounces)parmesan cheese
1 package(8 ounces)shredded mozzarella cheese

Cook lasagna noodles according to package directions;drain and set
aside.
In a bowl,combine eggs,cottage cheese,ricotta cheese and Italian
seasoning;set aside.

In a large skillet,cook the mushrooms,onion and garlic in hot oil
until
tender.Stir in flour and pepper;add milk all at once.Cook and stir
until
slightly thickened and bubbly.Remove from heat and stir in the
spinach,
broccoli,carrot and 1/2 cup of the parmesan cheese.

To assemble,in a greased 3-quart rectangular baking dish, layer a
third of
the noodles,folding or cutting to fit if necessary.Spread with a
third of
the cottage cheese mixture,then a third of the vegetable mixture.
Sprinkle
with a third of the mozzarella Repeat the layers twice. Sprinkle with
the
remaining 1/4 cup parmesan cheese.

Bake,uncovered,in a 350-degree oven for 35 minutes or until heated
through.Let stand for 10 minutes before serving.Makes 12 servings,
each
with 322 calories and 15 grams total fat.

To make ahead,Prepare as above,except instead of baking, covered the
lasagna with foil and chill for up to 48 hours,then bake, covered,in
a
350-degree oven for 30 minutes.Uncover and then bake for 30-35 minutes
more
or until heated through.Let stand for 10 minutes before serving.

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