Cheddar Vegetable Lasagna

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Cheddar Vegetable Lasagna Ingredients

1/2 lb Mushrooms, sliced	ds Pepper
1/4 c Margarine, divided	9 Lasagna noodles, cooked,
4 c Shredded carrots	12 oz Shredded sharp cheddar
1/2 c Chopped onion	16 oz Cream-style cottage cheese
1/4 c Flour	10 oz Frozen chopped spinach,
2 1/2 c Milk	1 oz Grated parmesan cheese
1/2 ts Salt	1/2 c Chopped fresh parsley

Instructions for Cheddar Vegetable Lasagna

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Italian

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