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---------- Recipe via Meal-Master (tm) v8.02
Title: CHEDDAR VEGETABLE LASAGNA
Categories: None
Yield: 1 servings
1/2 lb Mushrooms, sliced
1/4 c Margarine, divided
4 c Shredded carrots
1/2 c Chopped onion
1/4 c Flour
2 1/2 c Milk
1/2 ts Salt
ds Pepper
9 Lasagna noodles, cooked,
-drained
12 oz Shredded sharp cheddar
-cheese
16 oz Cream-style cottage cheese
10 oz Frozen chopped spinach,
-thawed, well drained
1 oz Grated parmesan cheese
1/2 c Chopped fresh parsley
Preheat oven to 375 degrees.
Saute mushrooms in 1 Tbsp margarine until tender;
remove from skillet.
Saute 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.
Anne Callery
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