Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Mushrooms, sliced |
| ¼ cup | Margarine, divided |
| 4 cups | Shredded carrots |
| ½ cup | Chopped onion |
| ¼ cup | Flour |
| 2½ cup | Milk |
| ½ teaspoon | Salt |
| \N dash | Pepper |
| 9 \N | Lasagna noodles, cooked, drained |
| 12 ounces | Shredded sharp cheddar cheese |
| 16 ounces | Cream-style cottage cheese |
| 10 ounces | Frozen chopped spinach, thawed, well drained |
| 1 ounce | Grated parmesan cheese |
| ½ cup | 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