Cheddar Vegetable Lasagna

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Time to Prepare this Recipe 1 hours Prep: 20 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 1077 calories per serving view nutrition facts
# of servings this recipe makes six servings suggest servings
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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.

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Nutrition Facts

Serving Size 552g
Amount per Serving
Calories 1077 32% of calories from fat
% Daily Value*
Total Fat 38.0g58%
 Saturated Fat 17.0g85%
 Trans Fat 0.0g
Cholesterol 76mg25%
Sodium 1376mg57%
Total Carbohydrate 131.0g44%
 Dietary Fiber 11.0g43%
 Sugars 18.0g
Protein 53.0g107%
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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