The Best Lasangna Ever

****VERY IMPORTANT**** this is a DELICIOUS recipe, please read the directions before making this. and I have really never measured out some things, like the cottage cheese and parm cheese, shredded cheese and marinara sauce. I would suggest building it as you see fit, because not all of it will fit in the pan. I will try to explain below in the actual recipe. I have been told its the best lasanga ever! and kids love it too! adults do not even notice the veggies, but they give it an excellent flavor.

• Ready In: 1 hr 24 mins
• Serves: 6-8
• Yields: 6-8 slices

Ingredients

• 2 (9 ounce) boxes  no-boil lasagna noodles
• 2 (24 ounce) containers  prego  spaghetti sauce with meat
• 3  ounces parmesan cheese
• 1 (8 ounce) bag pre-shredded mozzarella cheese
• 2 (8 ounce) bags  of pre-shredded mixed cheddar cheese or 2 (8 ounce) bags monterey jack cheese or 2 (8 ounce) bags colby
• 16  ounces small curd cottage cheese
• 1  large egg, beaten
• 3  cups  whole milk
• 4  teaspoons dried rosemary
• 3  tablespoons garlic, chopped
• 3  tablespoons butter
• 3  tablespoons flour
• 3  tablespoons  oil
• 3 -4  carrots (peeled and grated)
• 10  ounces frozen chopped spinach (thawed and sqeezed dry)
• 1⁄2 teaspoon salt

Directions

1. lets start with the white sauce because we can put this aside for later, heat 3 cups of milk, 4 teaspoons of crushed rosemary, 3tbsp of chopped garlic in a medium pot to boiling, reduce to low and simmer for another 5 minutes, STRAIN milk mixture (to remove rosemary and garlic) and set aside. In another saucepan melt 3tbsp of butter then blend in 3 tbsp of flour, then slowly pour milk mixture into the butter mixture, bring to a soft boil on med/ med-high until sauce is thick. set aside in a bowl. In a SKILLETT add 3 tbsp of oil on meduim/ med-high add i would say almost all of the spinach and almost all of the carrots UNTIL YOU HAVE AN EVEN AMOUNT OF BOTH carrot and spinach, add 1/2 tea salt to veggies, cook until veggies are soft, then add milk mixture to veggies if sauce is a little thin you can cook until it gets a liitle thicker. place mixture in bowl off to the side. now comes the fun part. preheat oven to 350. get a 13x9 pan and take a bit of nonstick spray to the pan. take the beaten egg and mix it into the container of cottage cheese. open one of the jars of sauce and place i would say maybe a 1/2 cup of prego sauce on bottom of the pan so noodles do not get dry as they bake. (now comes the layering) place 3 or 4 no boil noodles across pan over the prego sauce. then add a few spoonfuls of white sauce, a few spoonfuls of prego sauce again, a few spoonfuls of cottage cheese, a handful of both mozzerella and yellow cheese mix and a sprinkle of parm cheese, now doing the same again repeating the layers again,noodles,white sauce,redsauce,cottage cheese, both shredded cheeses and a sprinkle of parm cheese. you should get about 4 or 5 layers of noodles, of course ending with a nice cheese top and sprinkle with parm cheese.now place tented foil over pan making a tight seal around the edges careful not to touch cheese. place in oven. bake for about 1 hour, the noodles will be done because they are a no-boil. I also like to uncover after 1 hour and bake maybe 5-10 min more to brown the top keep a careful eye not to burn it .if you have any problems lets me know.