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Cheddar Vegetable LasagnaRecipe : Cheddar Vegetable Lasagna
Procedure :
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 ----- |
