spring veggies

So I have never made lasagna before, but I have been dying to try. Since we subscribe to a CSA, we are often looking for new ways to eat what we get in our weekly bag (see our root veggie pot pie from February). After looking through a few cookbooks, I settled on a recipe from the Better Homes and Gardens red plaid cookbook because it cut the (usually very rich) ricotta cheese with cottage cheese (and the fiance likes to keep things light when it comes to cheese). I on the other hand have been known to eat nacho cheese at the Ramoni's straight from the warmer, but that is another story...

In this lasagna you will find the following ingredients (all of the veggies came from our CSA - including the mushrooms):

• 1 large onion
• 1 head of cauliflower
• 1 shredded carrot
• 1 bunch of spinach
• 2 cups sliced mushrooms
  
• 4 cloves garlic (I added extra...)
  
• non-fat ricotta cheese
• non-fat cottage cheese
• grated parmesan for flavor
• and no-boil lasagna noodles, milk, etc.
  

Pretty healthy set of ingredients for a tasty lasagna! Who knew? This single dish fed two of us through 3 or 4 meals. Pretty impressive for relatively little effort. My mom makes a killer traditional lasagna (which is next on the list), and my fiance's mom makes a delicious white lasagna. Now I just need to remember to ask her for the recipe...