16 oz. lasagne
8 oz. shredded Mozzarella
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. shredded carrot
1 c. shredded zucchini
3 c. cottage cheese, divided
1 egg
1 med. onion, chopped
2 tbsp. oil
2 tbsp. all-purpose flour
1/4 tsp. nutmeg
1 can chicken broth
1/2 c. grated Parmesan

Cook lasagne, drain and separate onto foil or wax paper to keep from sticking together. Combine Mozzarella, the vegetables, 2 1/2 cups of the cottage cheese and the egg. Layer noodles, 1/2 of cheese mixture - repeat, ending with noodles. Saute onion in oil until tender. Add flour and nutmeg.

Stir in chicken broth and remaining 1/2 cup cottage cheese. Cook and stir until mixture comes to a boil. Spoon over noodles. Sprinkle with Parmesan cheese. Cover with foil and bake 45 minutes at 350 degrees. Uncover and broil 2-3 minutes or until lightly browned.