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Cook lasagna noodles according to package directions. Drain; set
aside. In a medium bowl combine eggs, cottage cheese, ricotta
cheese, and Italian seasoning. Set aside. In a large skillet cook
mushrooms, onion, and garlic in hot oil until tender. Stir in the
flour and pepper; add milk all at once. Cook and stir until slightly
thickened and bubbly. Remove from heat. Stir in the spinach,
broccoli, carrot, and 1/2 cup of the Parmesan cheese. To
assemble, in a greased 3-quart rectangular baking dish, layer one-
third of the noodles, folding or cutting to fit, if necessary. Spread
with one-third of the cottage cheese mixture, then one-third of
the vegetable mixture. Sprinkle with one-third of the mozzarella.
Repeat the layers twice. Sprinkle with the remaining 1/4 cup
Parmesan cheese. Bake, uncovered, in a 350 degree F oven for 35
minutes or until heated through. Let stand for 10 minutes before
serving.
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