Ingredients

6 dried lasagne noodles For Vegetables: 9-ounce package frozen artichoke hearts 3 cups sliced fresh mushrooms (8 ounces) 1 cup shredded carrots 1 tablespoon margarine or butter For Sauce: 1/2 cup sliced green onions 2 cloves garlic, minced 1 tablespoon margarine or butter 1/4 cup all-purpose flour 1/4 teaspoon pepper 1 cup half and half, light cream, or milk 3/4 cup chicken broth For Filling: 10-ounce package frozen chopped spinach, thawed and well drained 1 cup cream-style cottage cheese, drained 1/4 cup grated parmesan cheese For Topping: 1/4 cup grated parmesan cheese

Description

Vegetable Lasagne, Recipe

View Full Recipe