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six servings
suggest servings
| 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 |
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.
| % Daily Value* | |
| Total Fat 38.0g | 58% |
| Saturated Fat 17.0g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1376mg | 57% |
| Total Carbohydrate 131.0g | 44% |
| Dietary Fiber 11.0g | 43% |
| Sugars 18.0g | |
| Protein 53.0g | 107% |
| Vitamin A | 485% | Vitamin C | 38% | |
| Calcium | 68% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall....
Everyone loves it..I made a few additions: 1 can of sliced water chestnuts and 1/2 C of slivered almonds about 15 min before baking ends.
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