Ingredients:

Prep:  40 minutes.    Bake: 35 minutes. 

Oven:  350F  Stand: 10 minutes   Makes: 12 servings

• 9 or 10 dried lasagna noodles
• 2 eggs, beaten
  
• 2 cups cream-style cottage chese, drained
• 1 15-ounce carton ricotta cheese
• 2 teaspoons dried Italian seasoning, crushed
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion (1 large)
• 4 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 10-ounce package frozen chopped broccoli, thawed and well drained
• 1 cup shredded carrot
• 3/4 cup shredded Parmesan cheese (3 ounces)
• 1 8-ounce package shredded mozzarella cheese (2 cups)
  

Directions:

1. Cook noodles according to package directions.  Drain; set aside.
2. In a bowl, combine eggs, cottage cheese, ricotta cheese, and Italian seasoning; set aside.
3. In a large skillet, cook mushrooms, onion and garlic in hot oil until tender.  Stir in the flour and 1/2 to 1 teaspoon black peppe; add milk all at once.  Cook and stir until slightly thickened and bubbly.  Remove from heat.  Stir in the spinach, broccoli, carrot and 1/2 cup of the Parmesan cheese.
4. In a greased 3-quart rectangular baking dish, layer one-third of the noodles, trimming or overlapping as necessary to fit.  Spread with one-third of the cottage cheese mixture, then one-third f the vegetable mxture.  Sprinkle with one-third of the mozzarell.  Repeat layers twice.  Sprinkle with remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350F oven for about 35 minutes, or until heated through.  Let stand for 10 minutes before serving.

Quick Vegetable Lasagna:  Prepare as above, execept substitute 12 no-boil lasagna noodles for the dried lasagna noodles, and skip step 1, increase milk to 2 cups, and spread 1/2 cup of the vegetable mixture into the bottom of the dish before adding the first layer of noodles.

Make-ahead directions:  Prepare as above through step 4.  Cover unbaked lasagna; chill for up to 24 hours.  To serve, bake, covered, in a 375F oven for 40 minutes. Uncover, bake about 20 minutes more or until heated through.  Let stand for 10 minutes before serving.

Yield:

Per 3 1/4 x 3 ince piece: 322 cal., 15g total fat (8g sat. fat), 78mg chol, 388mg sodium, 25g carbo., 3g fiber, 22g pro. Daily values: 107% vit. A, 24% vit. C, 37% calcium, 10% iron. Exchanges: 2 vegetable, 1 starch, 2 medium-fat meat, 1 fat.