Veggie Lasagna

Ingredients:

• 16 oz. of mushrooms
• 1 bag of baby spinach (16oz)
• 1 bag of shredded carrots
• 2 zucchinis
• 1 stick butter
• 1/3 cup flour
• One box lasagna noodles (approximately 12 large noodles)
• 3-4 garlic cloves (crushed in a garlic press or 1 ½ tsp. garlic powder)
• 8 oz. of small curd cottage cheese
• 1 egg
• ½ cup parmesan cheese
• 4 cups grated mozzarella cheese
• 2 cups half & half
• 3 cups milk
• Salt/pepper to taste

Directions:

1. Sauté mushrooms in olive oil and a teaspoon of butter. Drain on a paper towel and set aside.
2. Sauté the carrots in olive oil until tender. Cool and set aside.
3. Slice zucchini thinly and set aside.
4. Cook the noodles until el dente.
5. Mix the cottage cheese, egg, and parmesan cheese together and set aside.
6. To make the sauce: melt 1 stick butter and whisk the flour and garlic to make rue. Cook for a minute or two. Add the half & half and milk. Add ½ tsp. pepper and ½ tsp. salt. Stir occasionally and simmer on low until thick.
7. Now you are ready to assemble! Start by spraying a 9 X 13 pan with cooking spray.
8. Add the ingredients in the following layers:
   • Add a little sauce to the bottom of the pan to prevent noodles from sticking
   • Next add a layer of noodles (3 to 4 noodles), the top with sliced zucchini, dot with the cottage cheese mixture, add spinach on top, sprinkle with mushrooms and carrots. Add some sauce and sprinkle with mozzarella cheese.
   • Repeat with another layer ending with noodles and cover with a little sauce and cheese
9. Next you can either bake it or freeze it for later.
10. If baking, set the oven to 350 degree and cook for 45 minutes covered with tin foil. Uncover the lasagna and cook for an additional 15 minutes.