Broccoli and Carrot Lasagna

Really yummy as well as vegetarian.

Ingredients

• 4 cups chopped broccoli


• 2 cups chopped carrots


• 9 lasagna noodles


• 2 (10.75 ounce) cans condensed cream of mushroom soup


• 3/4 cup grated Parmesan cheese


• 3/4 cup cottage cheese


• 3 cups mozzarella cheese, shredded


• 1 teaspoon garlic powder


• 1 teaspoon dried rosemary, crushed


• 2 teaspoons paprika

Directions

1. Steam broccoli and carrots till tender.


2. Boil lasagna noodles.


3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.


4. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.


5. To assemble lasagna: In a 9×13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.


6. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it’s really wonderful!

Broccoli and Carrot Lasagna