|9||each||lasagna noodles||cooked, drained*|
|12||ounces||cheddar cheese, very old, sharp||shredded|
|10||ounces||spinach||chopped, frozen, thawed, well drained|
|1||ounce||parmesan, parmigiano-reggiano cheese, grated||grated|
|1/2||cup||parsley leaves||fresh, chopped|
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: 2014-03-12
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