Cheddar Vegetable Lasagna

Serving Size : 1
Ingredients

for prepare Cheddar Vegetable Lasagna

:

Amount	Measure	Ingredient - Preparation Method
1/2	pound	mushrooms - sliced
1/4	cup	margarine - divided
4	cups	shredded carrots
1/2	cup	chopped onion
1/4	cup	flour
2 1/2	cups	milk
1/2	teaspoon	salt
1	dash	pepper
9		lasagna noodles - cooked,
drained cheddar vegetable lasagna
12	ounces	shredded sharp cheddar cheese
16	ounces	cream-style cottage cheese
10	ounces	frozen chopped spinach
thawed well drained cheddar vegetable lasagna
1	ounce	grated parmesan cheese
1/2	cup	chopped fresh parsley

Preheat oven to 375F. Sautй mushrooms in 1 Tbsp margarine until tender; remove from skillet. Sautй carrots and onions in remaining 3 Tbsp margarine 5 minutes or until carrots are tender. Reduce heat to medium. Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Stir in mushrooms. For first layer, arrange 3 noodles in bottom of greased 13x9" baking dish. Top with half the cheddar cheese and half the vegetable mixture. Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach. Repeat first layer. Sprinkle with parmesan cheese. Bake 30 minutes; sprinkle with parsley. Let stand 10 minutes. *NOTES: This is a *big* hit with my family! I always use ricotta instead of cottage cheese - works just great.

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