Wednesday, February 9, 2011

Good enough for the State Fair

I know I've got a winner when my Grampy tells me I should enter it in the fair! My mom and grandparents were out visiting for the last week and this Vegetable Lasagna is one of the dishes me and my Mimi made while they were here. Unlike other vegetarian Lasagnas I've seen before, this one has a white sauce instead of a red sauce. I was a little worried that it would come out too rich, but I think in the end it was the perfect balance. I hope you enjoy it as much as my Grampy did :)

6 ounces no-boil lasagna noodles
2 beaten eggs
2 cups cottage cheese
15 ounces ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
2 cups milk
1 10 ounce package frozen chopped spinach, thawed and drained
1 10 ounce package frozen chopped broccoli, thawed and drained
1 cup shredded carrot
3/4 cup shredded parmesan cheese
1 8 ounce package mozzarella cheese

1. Combine the eggs, cottage cheese, ricotta cheese, and Italian seasoning and set aside to use later.
2. Heat oil in a large skillet and cook the mushrooms, onion and garlic until tender. Stir in the flour and pepper; add milk all at once. Cook, stirring continuously, until slightly thickened and bubbly. Remove from the heat and stir in the spinach, broccoli, carrot, and 1/2 cup Parmesan cheese.
3. Grease a 3 or 4 quart rectangular baking dish. Spread 1/2 cup of vegetable mixture evenly over the bottom of the dish. Layer one- third of the noodles on top of this, cutting to fit if necessary. spread one-third of the cottage cheese mixture followed by one-third of the vegetable mixture. Sprinkle with one third of the mozzarella cheese. Repeat layers twice and sprinkle top with remaining 1/4 cup of Parmesan cheese.
4. Bake uncovered in a 350 degree oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.