¼ mushrooms
3 cups chopped eggplant
3 cups chopped broccoli
¼ cup olive oil
3 cups shredded carrots
¼ cup onion
1/3 cup flour
½-1 tsp salt
¼ tsp pepper

2 cups milk
1pkg. frozen chopped spinach
1 container cottage cheese
9 Lasagna noodles, cooked
1pkg shredded mozzarella cheese
½ cup parmesan cheese
fresh parsley, chopped

Preheat oven to 375 degrees.

In a large skillet over medium-high heat, put in 1 Tablespoon olive oil.

Cook mushrooms, eggplant, and broccoli until well cooked and tender. Put in bowl for later.

In the skillet, put in the rest of the olive oil.

Add the carrots and onions.

Cook until tender, about 4 minutes.

Reduce the heat to medium. Put in mushroom mix, flour, salt, and pepper.

Stirring constantly, add milk. Heat to a boil. Take off when mixture has thickened.

Mix cottage cheese and spinach.

Place 3 noodles on bottom of greased 13x9-inch baking dish.

Put half of mushroom mix and half of Mozzarella cheese.

Lay 3 more noodles and spread cottage cheese mixture.

Put 3 more noodles and the rest of Mozzarella cheese and mushroom mixture.

Spread parmesan cheese on top.

Bake 40 minutes.

Sprinkle with parsley. Let sit for 15 minutes before serving.