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VEGETABLE LASAGNA

Cheese Sauce:
1 can (1 0 oz.) cream of celery soup, undiluted
1 small jar Cheese Whiz
Combine and melt in top of double boiler.

1lb. box of lasagna noodles, cooked per package directions
1lb. container cottage cheese
2 eggs
1 box (10 oz.) frozen chopped broccoli
1 can (8 oz.) undrained mushrooms
1 lb. shredded Mozzarella cheese

Put cottage cheese and eggs in blender and blend until smooth (about 1 minute); set aside. Put vegetables including the mushroom juice in just enough water to cover. Cook until broccoli is slightly tender but not mushy or soft; drain and set aside. Start layering the lasagna in a 1Oxl3x2 inch pan by placing 1/3 c. cheese sauce in bottom of baking dish. Then 1/4 of the noodles, next layer with 1/3 cottage cheese mixture, then 1/3 Mozzarella cheese and lastly 1/3 of the vegetables. Repeat the layers in the same order until pan is filled ending with the noodles. Top with slices of Mozzarella cheese and spoon extra cheese sauce over the top and on the sides of lasagna. Bake uncovered at 350, 45-50 minutes. Let cool in pan 10 minutes before serving.
(Serves 6-8)

April '96

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