Vegetable Lasagne

10 oz frozen chopped spinach
2 c creamed cottage cheese
½ c grated Parmesan cheese
1 t dried basil leaves
½ t dried oregano leaves
1 med green pepper, chopped
12 lasagne noodles, cooked
1½ c shredded mozzarella
8-oz can mushrooms, chopped
2 med carrots, shredded
1 med onion, chopped
¼ t pepper

White sauce:
⅓ c margarine
⅓ c flour
1 t salt
⅛ t nutmeg
3 c milk

Make white sauce — keep warm. Rinse frozen spinach under cold water. Drain, pat dry. Mix spinach, cottage cheese, ¼ c Parmesan, basil, oregano, and pepper. Arrange 4 noodles in ungreased 12x9x2 pan. Top w/ half the cheese mixture, ½ c mozzarella, and 4 noodles. Layer mushrooms, carrots, onions, and green pepper on noodles. Spread half of white sauce over top. Sprinkle with ½ c mozzarella. Top with remaining noodles, cheese mixture, white sauce and mozzarella. Sprinkle with remaining Parmesan (¼ c). Cook lasagne uncovered at 350° for 50 minutes. Let stand for 10 minutes before cutting. Note: broccoli may be substituted for the spinach.

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