This was a quick and easy lasagna, as far as lasagna goes. A little prep, a short time in the oven and voilà! Although no-boil noodles might have shaved off a little more work too. This recipe is super cheesy but packed with vegetables. Probably not the most healthy version out there, but great for a weeknight and the greens provide a punch of vitamins.
8 ounces dried lasagna noodles (9 or 10 noodles)
2 eggs, beaten
2 cups cottage cheese
15 ounce ricotta cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cups sliced fresh mushrooms
1 large yellow onion, chopped
1 cup shredded carrot
10 ounce package frozen chopped spinach, thawed and thoroughly drained
10 ounce package frozen chopped broccoli, thawed and thoroughly drained
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon black pepper
1 1/4 cups milk
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
Preheat oven to 350 F. Cook lasagna noodles according to package directions. Drain; set aside.
In a medium bowl combine eggs, cottage cheese, ricotta cheese, oregano and thyme. Set aside.
In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; 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.
To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Bake uncovered for 35 minutes or until heated through. Let stand for 10 minutes before serving.