Vegetable Lasagna(Eating Light)

• 6 or 8 lasagna noodles
• 2 eggs, beaten
• 2 c. low-fat cream-style cottage cheese
• 2 c. low-fat Ricotta cheese
• 1 (8 oz.) pkg. part-skim Mozzarella cheese, shredded
• 3/4 c. Parmesan cheese
• 1 1/2 tsp. dried Italian seasoning or basil, parsley and oregano, mixed
• 2 c. fresh mushrooms, sliced
• 1 small onion, chopped (1/3 c.)
• 1 clove garlic, minced
• 2 Tbsp. margarine
• 2 Tbsp. all-purpose flour
• 1/2 to 1 tsp. black pepper
• 1 1/4 c. milk
• 1 medium carrot, shredded (1/2 c.)
• 2 (10 oz.) pkg. frozen, chopped spinach or broccoli, thawed and thoroughly drained

1. Cook lasagna noodles; drain and set aside.
2. In medium bowl, combine eggs, cottage cheese, Ricotta and Italian seasoning; set aside.

noodles, eggs, lowfat cream, lowfat ricotta cheese, mozzarella cheese, parmesan cheese, italian seasoning, fresh mushrooms, onion, clove garlic, margarine, flour, black pepper, milk, carrot, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867168 (may not work)