Cheddar Vegetable Lasagna

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 13×9-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.