Vegetable Lasagne

For my birthday...Ryan got me the Worldwide Ward Cookbook.  I made this today and it is in the oven right now, but if it tastes as good as it smells then we have a weiner!!!! LOL!

Veggies:

2 shallots, minced (these are like onions so if you can't find use an onion)

4 Tbsp. olive oil

1 bunch spinach, cleaned and torn to desired size

1 medium zucchini, sliced

2 c. broccoli, chopped

2 c. carrots, thinly sliced

Saute shallots in oil until transparent.  Add remaining vegetables and saute until slightly tender (about 8 minutes).  Note:  You can use almost any vegetable in this dish; choose those that are your family's favorites.  I used mushrooms as well.

Filling:

2-3 lbs. cottage cheese, ricotta cheese, or a combination of the two

1 tsp. parsley

1 egg, beaten

1 lb. mozzarella cheese, shredded (can also mix in cheddar cheese)

Combine all ingredients until throughly blended.

Sauce:

5 Tbsp. butter

5 Tbsp. flour

White Pepper

1/2 tsp. nutmeg

4 c. milk

3/4 c. parmesan cheese, grated

Salt to taste (remember that parm cheese is salty)

Melt butter in large saucepan over medium heat.  Add flour, blend well, and cook until golden.  Add pepper and nutmeg to taste.  Slowly add milk, stirring well, and simmer until thick.  Add cheese.  Season with salt to taste.

Lasagne:

10-12 lasagne noodles, cooked and drained

Assembly:

In a large casserole dish, place a layer of noodles, a layer of veggies, a third of the cheese filling, and a third of the sauce.  Repeat layers until all the ingredients are gone, finishing with sauce.  Top with additional cheese.  Bake at 350 degrees for 30 minutes, until heated through and bubbly.