Yield: 1 Servings
|½ pounds||Mushrooms, sliced|
|¼ cup||Margarine, divided|
|4 cups||Shredded carrots|
|½ cup||Chopped onion|
|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.