MomsMenu.com Recipe Finder Broccoli & Carrot Lasagne

4 cups chopped broccoli
2 cups chopped carrot
9 lasagna noodles
2 cans (10.75 ounces) cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups grated Mozzarella cheese
1 teaspoon garlic powder
1 teaspoon rosemary
2 teaspoons paprika

Steam broccoli and carrots till tender. Boil lasagna noodles.
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. To remaining sauce, add garlic powder,
rosemary, and the cooked veggies. Set aside.

To assemble lasagna: In a 9x13 inch pan, lay 3 lasagna 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. Cover and bake
at 375 degrees for 1/2 hour, then remove cover and bake 10 more
minutes.