Vegetable Lasagna Recipe

• 1 (10 ounce.) pkg. frzn minced spinach, thawed
• 2 c. cottage cheese
• 1/2 c. grated Parmesan
• 1 teaspoon dry basil
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 1/2 c. shredded Mozzarella
• 12 lasagna noodles, cooked and liquid removed
• 1 (8 ounce.) can mushrooms
• 2 med. carrots, shredded
• 1 med. onion, minced
• 1 med. green pepper, minced
• White Sauce
• 1/3 c flour
• 1 stick butter
• 3 c milk
• 1 tsp salt
• pinch of nutmeg

1. For the white sauce:
2. Heat butter over low heat in saucepan till melted.
3. Stir in flour, salt, and nutmeg.
4. Cook over low heat, stirring constantly, for about 1 minute.
5. Whisk in milk.
6. Bring to boil, stirring constantly.
7. Boil 1 minute, cover and keep hot.
8. For lasagna:
9. Rinse spinach under cool water.
10. Separate and drain, pat dry with paper towels.
11. Mix spinach, cottage cheese, 1/4 c. Parmesan cheese, basil, oregano, and pepper.
12. Arrange 4 noodles in ungreased 13 x 9 x 2 dish.
13. Top with 1/2 of cheese mix, 1/2 of Mozzarella and 4 noodles.
14. Layer mushrooms, carrots, onions and green peppers on noodles.
15. Spread 1/2 of white sauce over top, sprinkle 1/2 c. mozzarella.
16. Top with remaining noodles, cheese mix, white sauce, and Mozzarella.
17. Sprinkle with remaining 1/4 c. Parmesan.
18. Bake uncovered for 35 to 40 min at 350 degrees until warm and bubbly.

cottage cheese, parmesan, basil, oregano, pepper, mozzarella, lasagna noodles, mushrooms, carrots, onion, green pepper, white sauce, flour, butter, milk, salt, nutmeg

Taken from cookeatshare.com/recipes/vegetable-lasagna-57141 (may not work)