Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cheddar Vegetable Lasagna

StarStarStarStarStar

Your rating

Recipe

:)

 

Yield

12 servings

Prep

20 min

Cook

30 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound mushrooms
sliced
Camera
¼ cup margarine
divided
Camera
4 cups carrots
shredded
Camera
½ cup onions
chopped
Camera
¼ cup all-purpose flour
Camera
2 ½ cups milk
Camera
½ teaspoon salt
Camera
1 dash black pepper
* Camera
9 each lasagna noodles
cooked, drained
* Camera
12 ounces cheddar cheese, very old, sharp
shredded
Camera
16 ounces cottage cheese
cream-style
Camera
10 ounces spinach
chopped, frozen, thawed, well drained
Camera
1 ounce Parmesan cheese
grated
Camera
½ cup parsley leaves
fresh, chopped
Camera

Ingredients

Amount Measure Ingredient Features
226.8 g mushrooms
sliced
Camera
59 ml margarine
divided
Camera
946 ml carrots
shredded
Camera
118 ml onions
chopped
Camera
59 ml all-purpose flour
Camera
591 ml milk
Camera
2.5 ml salt
Camera
1 dash black pepper
* Camera
9 each lasagna noodles
cooked, drained
* Camera
346.8 ml/g cheddar cheese, very old, sharp
shredded
Camera
462.4 ml/g cottage cheese
cream-style
Camera
289 ml/g spinach
chopped, frozen, thawed, well drained
Camera
28.9 ml/g Parmesan cheese
grated
Camera
118 ml parsley leaves
fresh, chopped
Camera

Directions

Preheat oven to 375℉ (190℃).

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

Sauté 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 35932% 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?
 

Email this recipe