Veggie Lasagna

10-12 lasagna noodles
2 Tbsp olive Oil
1 lb mushrooms, sliced
1 large onion, diced
4 cloves crushed garlic
1/8 cup flour
1 tsp black pepper
1 tsp salt
1-1/4 cup milk
1 - 10 oz package frozen broccoli
1 - 10 oz package frozen spinach
1-1/2 cups shredded carrots
2 cup shredded Parmesan cheese - divided
2 cups ricotta cheese
2 cups small curd cottage cheese
2 eggs
1 Tbsp Italian Seasoning
4 cups shredded Mozzarella Cheese

Cook Lasagna Noodles according to package directions. 

While Pasta is cooking, saute mushrooms and onions in olive oil over medium to medium high heat. Be sure the oil is hot before adding mushrooms and onions. 

While the onion and mushroom are sauteing, mix Ricotta cheese, Cottage cheese, Eggs, and Italian Seasoning in a bowl. Stir until combined and set aside.

 Once the mushrooms and onion are tender, add garlic. Cook 1 minute more. Stir flour, black pepper and salt in with the onions and mushrooms. Next add milk to the pan all at once. Let it get warm while sitting in the pan before whisking it.  Continue to cook and stir until it thickens.  Once it is bubbly, turn off heat and add the other vegetables and 1 cup Parmesan cheese.  Mix well. Taste and season with additional salt/pepper if necessary (do not over-salt it though because you will be adding cheese in the layers which gives some salt to the dish). 

 In the bottom of a 9x13 pan, layer pasta to completely cover the bottom of the pan. Next, spread 1/3 of the cottage cheese mixture over the noodles.  Then top that with 1/3 of the veggies to the top of the cottage cheese.  Then add 1/3 of 8 ounces of grated Mozzarella cheese.
Repeat layers 2 times, and then sprinkle with remaining 1 cup Parmesan Cheese.

Bake in a 350 degree oven for 40 minutes, or until cheese starts to turn golden in spots and the whole casserole is warmed through.  Let rest for 10 minutes before cutting into it.