Cheddar vegetable lasagna

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

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