Broccoli and Carrot Lasagna

Ingredients

• 4 cups broccoli chopped
• 2 cups carrots chopped
• 21.5 ounce cream of mushroom soup canned
• 0.8 cup curd cottage cheese 
• 1 teaspoon rosemary dried crushed
• 1 teaspoon garlic powder 
• 9  lasagna noodles 
• 2 teaspoons paprika 
• 0.8 cup parmesan cheese grated
• 3 cups mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven

Directions

1. Steam broccoli and carrots till tender.
2. Boil lasagna noodles.
3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella.
4. Mix well and set aside 1 1/4 cup of mixture.
5. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
6. To assemble lasagna: In a 9x13-inch pan, lay 3 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.
7. Sprinkle 1 cup Mozzarella on top.
8. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
9. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!