Cheddar Vegetable Lasagna
Saved in 2 recipe boxes and 1 cookbook
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Ingredients
| 1/2 | pound | mushrooms | sliced |
| 1/4 | cup | margarine | divided |
| 4 | cups | carrots | shredded |
| 1/2 | cup | onion | chopped |
| 1/4 | cup | flour, all-purpose | |
| 2 1/2 | cups |
milk |
|
| 1/2 | teaspoon | salt | |
| 1 | dash | black pepper | * |
| 9 | each | lasagna noodles | cooked, drained* |
| 12 | ounces | cheddar cheese, very old, sharp | shredded |
| 16 | ounces | cottage cheese | cream-style |
| 10 | ounces | spinach | chopped, frozen, thawed, well drained |
| 1 | ounce | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1/2 | cup | parsley leaves | fresh, chopped |
Directions
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: 1996-01-27 last updated: 2012-09-23
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