VEGETABLE LASAGNA
Servings 12
Ingredients
- 8 oz lasagna noodles dried ( 9 or 10 noodles )
- 2 eggs beaten
- 3 1/2 cups cottage cheese cream-style
- 2 tsp herbes de Provence Crushed
- 2 cups mushrooms fresh, or 2 40z cans of sliced
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 tbs olive oil
- 1/2 to 1 tsp black pepper
- 1 1/4 cups milk
- 1 lb broccoli cooked, and chopped ( I steamed mine, keeps in color and taste. )
- 1 1/2 cups carrot shredded
- 1 1/2 cups zucchini shredded ( make sure it is Squeezed like the pizza crust )
- 1 1/2 cup parmesan cheese
- 1 lb mozzarella cheese shredded (I like cheese you can put on what you like )
- 1/2 cup flour
Instructions
- Cook lasagna noodles according to package directions. Drain, set aside.
- In a bowl combine eggs, cottage cheesse, parmesan and herbs-de-provence. Set aside.
- In a large skillet cook the mushrooms, onion and garlic in hot oil until tender. Stir in flour and pepper, and herbs-de-provence. add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. STir in the spinach, broccoli, carrot and zucchini.
- To assemble, in a greased 3 quart rectangular baking dish, layer one third of the noodles, folding or cutting to fit, if necessary. Spread with one third of the cottage cheese mixture, then one third of the vegetable mixture. Sprinkle with one third of themozzarella. REpeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese. (I did mine in two layers)
- BAke uncovered, in a 350* oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
Notes
I used my own mixture of herbs-de-province, it has equal amounts of savory, thyme, Basel, fennel seed, rosemary, oregano and marjoram. I make a jar of it and use it when needed. Cheaper to make it myself than to buy the one already made.