Creamy Vegetable Lasagna Recipe

ingredients

1 package (8 ounce size) lasagna noodles
noodles, cooked and drained

White Sauce
4 tablespoons corn oil margarine
6 tablespoons all-purpose flour
2 cups low-fat milk
1/4 cup grated Parmesan cheese
1/4 dash garlic powder
2 cups low-fat cottage cheese
8 ounces grated Mozzarella cheese

Vegetable Filling
1 medium onion, chopped
1/2 cup chopped green bell pepper
2 teaspoons corn oil
1 1/2 cup thinly sliced raw carrots
1 package (16 ounce size) frozen broccoli cuts, thawed

directions

Cook noodles according to package directions. While noodles are cooking, prepare white sauce by melting margarine in heavy 1 1/2 quart saucepan over medium heat. Stir in flour to make paste. Gradually add cold milk, stirring with wire whip until blended well. Cook over medium heat until thickened. Add garlic, Parmesan cheese and cottage cheese. Remove from heat and set aside.

Prepare vegetable filling by sauteing onion and green pepper in oil in a 10-inch skillet until softened. Add carrots and stir-fry for 5 minutes. Add broccoli and warm all the vegetable mixture 1 minute. In bottom of a 9 x 11-inch oiled casserole dish, put 3 long noodles. Spread 1/2 of vegetable mixture over noodles.

Next spread 1/2 of white sauce over the vegetables and sprinkle with 1/2 Mozzarella cheese. Repeat layers again and end with a layer of 3 long noodles. Reserve last 1/2 of Mozzarella cheese for the top last layer. Bake in 350 degrees F oven for 30 minutes. Cool for 15 minutes so it will set up before serving.

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