Having a crazy week? I am! That is an entire other post ;) So a good easy recipe was what I needed and something that will leave me with leftovers for the next day. I found this recipe from here this morning and gave it a go. I added whole grain lasagna noodles and skipped the salad adding seedless grapes and pecans to the dish on the side. **Also makes 12 servings which is way to much, so I adjusted the recipe to about 6 servings. Bon Appétit!!
**Also another fabulous giveaway is coming tomorrow for my art, I will make sure to post them both on the sidebar to find easy. Have a great night and see you tomorrow xo
8 ounces dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-ounce carton ricotta cheese
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 tablespoons all-purpose flour
1/2 to 1 teaspoon black pepper
1-1/4 cups milk
1 10-ounce package frozen chopped spinach, thawed and thoroughly drained
1 10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
3/4 cup shredded Parmesan cheese (3 ounces)
1 8-ounce package package shredded mozzarella cheese (2 cups)
Cook lasagna noodles according to package directions. Drain; set aside.
In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. 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 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as 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 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 12 servings.
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