Vegetable Lasagna

• 10 lasagna noodles, cooked and drained
• 2 beaten eggs
• 2 c. nonfat cottage cheese
• 2 c. nonfat Ricotta cheese
• 1 1/2 tsp. Italian seasoning
• 2 c. fresh mushrooms, sliced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. flour
• 1/2 tsp. pepper
• 1 1/4 c. skim milk
• 2 (10 oz.) pkg. Frozen, chopped spinach, thawed and drained
• 1 medium carrot, shredded
• 3 oz. Parmesan cheese, shredded
• 8 oz. Part-skim Mozzarella cheese shredded
• 2 Tbsp. Butter

1. Combine eggs, cottage cheese, ricotta cheese and Italian seasoning in a medium bowl.
2. Set aside.
3. In a large skillet, saute mushrooms, onion and garlic in hot butter until tender.
4. Stir in flour and pepper; add milk all at once.
5. Cook and stir until thickened and bubbly.
6. Cook and stir one more minute.
7. Remove from heat.
8. Stir in spinach, carrot and 1/2 cup Parmesan cheese.
9. Set aside.

lasagna noodles, eggs, cheese, nonfat ricotta cheese, italian seasoning, fresh mushrooms, onion, clove garlic, flour, pepper, milk, carrot, parmesan cheese, mozzarella cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82796 (may not work)