Three vegetable lasagnaSubmitted by: WILLIS671
8 oz lazagna noodles (9-10 Noodles)
2 egg whites
16 oz 1% cottage cheese
15 oz fat free ricotta cheese
2 tsp Italian seasoning, crushed
4 cloves garlic
2 cups fresh mushrooms
1 cup chopped onions
1 tbl cooking oil
2 tbl all purpose flour
1/2 -1 tsp black pepper
1 1/4 cup skim milk
1 -10 oz pkg frozen chopped spinach (thawed and drained)
1 -10 oz pkg frozen chopped broccoli (thawed and drained)
1 cup shredded carrot
3/4 cup parmesan cheese (3 oz)
1- 8 oz pkg shredded mozarella part skim(2 cups)
-in medium bowl combine egg whites, cottage cheese, ricotta and Italian seasoning. set aside
-In large skillet cook mushrooms, onion and garlic in oil until tender. Stir in flour & pepper add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in drained spinach & broccoli, carrot and 1/2 cup of Parmesan cheese.
-grease 3-quart rectangular baking dish. Layer 1/3 of the noodles, folding or cutting to fit if necessary. Spread with 1/3 of the cottage cheese mixture, then 1/3 of vegetable mixture. Sprinkle with 1/3 mozarella. Repeat the layers 2 more times. Sprinkle with remaining 1/4 cup parmesan cheese.
-bake uncovered, at 350 degrees for 35 min or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
-To make-ahead, assemble and cover unbaked lasagna with foil and shill up to 48 hours. Bake, covered in a 350 degree oven for 30 min. Uncover and backe 30-35 minutes more or until heated throught. Let stand for 10 min before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user WILLIS671.