Broccoli and Carrot Lasagna

• 4 cups chopped broccoli
• 2 cups chopped carrots
• 9 lasagna noodles
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3/4 cup grated Parmesan cheese
• 3/4 cup cottage cheese
• 3 cups mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary, crushed
• 2 teaspoons paprika

1. Steam broccoli and carrots till tender.
2. Boil lasagna noodles.
3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella.
4. Mix well and set aside 1 1/4 cup of mixture.
5. To remaining sauce, add garlic powder, rosemary, and the cooked veggies.
6. Set aside.
7. To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture.
8. Sprinkle 1 cup Mozzarella on top.
9. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
10. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes!
11. Enjoy, it's really wonderful!

broccoli, carrots, lasagna noodles, condensed cream, parmesan cheese, cottage cheese, mozzarella cheese, garlic, rosemary, paprika

Taken from allrecipes.com/recipe/broccoli-and-carrot-lasagna/ (may not work)