Cheddar Vegetable Lasagna

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. Prep
20 min.
30 min.
Ready In
1 hrs
12 servings
Trans-fat Free, Good source of fiber
Metric measurements


1/2pound mushrooms sliced
1/4cup margarine divided
4cups carrots shredded
1/2cup onion chopped
1/4cup flour, all-purpose
2 1/2cups milkVideo
1/2teaspoon salt
1dash black pepper *
9each lasagna noodles cooked, drained*
12ounces cheddar cheese, very old, sharp shredded
16ounces cottage cheese cream-style
10ounces spinach chopped, frozen, thawed, well drained
1ounce parmesan, parmigiano-reggiano cheese, grated grated
1/2cup parsley leaves fresh, chopped
* not incl. in nutrient facts


Preheat oven to 375 degrees.

Saute mushrooms in 1 tablespoon margarine until tender; remove from skillet.

Saute carrots and onions in remaining 3 tablespoons of 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-inch 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.

First published: last updated: 2014-03-12

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 35932% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 459mg 19%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 162% Vitamin C 13%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?