The Best Lasangna Ever

• 2 (9 ounce) boxes no-boil lasagna noodles
• 2 (24 ounce) containers prego spaghetti sauce with meat
• 3 ounces parmesan cheese
• 1 (8 ounce) bag pre-shredded mozzarella cheese
• 2 (8 ounce) bags monterey jack cheese or (8 ounce) bags colby
• 16 ounces small curd cottage cheese
• 1 large egg, beaten
• 3 cups whole milk
• 4 teaspoons dried rosemary
• 3 tablespoons garlic, chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 3 tablespoons oil
• 3 -4 carrots (peeled and grated)
• 10 ounces frozen chopped spinach (thawed and sqeezed dry)
• 1/2 teaspoon salt

1. lets start with the white sauce because we can put this aside for later, heat 3 cups of milk, 4 teaspoons of crushed rosemary, 3tbsp of chopped garlic in a medium pot to boiling, reduce to low and simmer for another 5 minutes, STRAIN milk mixture (to remove rosemary and garlic) and set aside. In another saucepan melt 3tbsp of butter then blend in 3 tbsp of flour, then slowly pour milk mixture into the butter mixture, bring to a soft boil on med/ med-high until sauce is thick. set aside in a bowl. In a SKILLETT add 3 tbsp of oil on meduim/ med-high add i would say almost all of the spinach and almost all of the carrots UNTIL YOU HAVE AN EVEN AMOUNT OF BOTH carrot and spinach, add 1/2 tea salt to veggies, cook until veggies are soft, then add milk mixture to veggies if sauce is a little thin you can cook until it gets a liitle thicker. place mixture in bowl off to the side. now comes the fun part. preheat oven to 350. get a 13x9 pan and take a bit of nonstick spray to the pan. take the beaten egg and mix it into the container of cottage cheese. open one of the jars of sauce and place i would say maybe a 1/2 cup of prego sauce on bottom of the pan so noodles do not get dry as they bake. (now comes the layering) place 3 or 4 no boil noodles across pan over the prego sauce. then add a few spoonfuls of white sauce, a few spoonfuls of prego sauce again, a few spoonfuls of cottage cheese, a handful of both mozzerella and yellow cheese mix and a sprinkle of parm cheese, now doing the same again repeating the layers again,noodles,white sauce,redsauce,cottage cheese, both shredded cheeses and a sprinkle of parm cheese. you should get about 4 or 5 layers of noodles, of course ending with a nice cheese top and sprinkle with parm cheese.now place tented foil over pan making a tight seal around the edges careful not to touch cheese. place in oven. bake for about 1 hour, the noodles will be done because they are a no-boil. I also like to uncover after 1 hour and bake maybe 5-10 min more to brown the top keep a careful eye not to burn it .if you have any problems lets me know.

noodles, containers, parmesan cheese, mozzarella cheese, bags monterey, cheese, egg, milk, rosemary, garlic, butter, flour, oil, spinach, salt

Taken from www.food.com/recipe/the-best-lasangna-ever-474262 (may not work)