Guest guest Posted July 6, 2006 Report Share Posted July 6, 2006 Best Vegetarian Lasagna 8 oz. dried lasagna noodles (9 or 10 noodles) 2 eggs, beaten 2 cups cottage cheese 1 container ricotta cheese (15 oz.) 2 tsp. dried Italian seasoning, crushed 2 cups fresh mushrooms, sliced (1 pkg. = 8 oz.) 1 cup onions, chopped 4 to 5 cloves garlic, minced 2 Tbls olive oil or vegetable oil 2 Tbls all purpose flour 1/2 to 1 tsp. ground black pepper 1-1/4 cups milk 1 pkg. frozen chopped spinach, thawed and thoroughly drained (10 oz.) 1 pkg. frozen chopped broccoli, thawed and thoroughly drained (10 oz.) 1 cup carrot, shredded 3/4 cup Parmesan cheese, shredded 2 cups Mozzarella cheese, shredded Cook lasagna noodles according to package directions. Drain; set aside. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. 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 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 the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake, uncovered, in a preheated 350º F., oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Serves 10 to 12 Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1¢/min. Quote Link to comment Share on other sites More sharing options...
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