Vegetarian Lasagna

By carvalhohm

Ingredients

• Lasagna:
• 1 recipe Cheese Sauce
• 1 (1 lb) box lasagna noodles
• 1 (1 lb) carton cottage cheese
• 2 eggs
• 1 (10-oz) box frozen broccoli cuts
• 1 (8 oz) can undrained mushrooms
• 2 fresh unpeeled, sliced zucchini
• 1 (6 oz) can drained, sliced water chestnuts
• 1 (8 oz) pkg shredded Cheddar Cheese

Preparation

Step 1

Cheese Sauce:
5-TB butter or margarine
10-oz can Cream of Chicken Soup
10-oz can Cream of Celery Soup
1/2-soup can of Kraft's Mayonnaise
8-oz jar Cheez Whiz
Salt & Pepper to taste

Put it all into l 1/2 qt saucepan. Cook over medium heat, stirring constantly till smooth and piping hot. Set aside.


Lasagna:
While the cheese sauce is cooling, prepare lasagna noodles, per box directions, cooking until tender. Drain.

Meanwhile put cottage cheese & eggs through blender till smooth, using high speed about 1 minute. Set aside.

Put the next 4 vegetables together with just enough water to cover them in saucepan and cook till broccoli and zucchini are almost tender. Drain and set aside.

Assemble the lasagna:
Spread 1/3 of the cheese sauce over bottom of greased 10x13x2" baking pan or dish. Arrange 1/3 of the noodles in flat pieces over that and 1/3 of cottage cheese mixture over noodles. Spread 1/3 of vegetables over that. Repeat until with another 1/3 of each of those ingredients, twice more, using up each of them.

Sprinkle the 8 oz Cheddar Cheese over the top and bake uncovered at 350F about 45 to 50 mins or till bubbly and piping hot. Cool in dish 10 minutes before cutting to serve 6 to 8 Left-overs keep if covered and refrigerated to be used within a week. Does not freeze well because of mayonnaise in the sauce.