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Cheddar Vegetable Lasagna

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Recipe

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Yield

12 servings

Prep

20 min

Cook

30 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ pound mushrooms
sliced
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¼ cup margarine
divided
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4 cups carrots
shredded
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½ cup onions
chopped
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¼ cup all-purpose flour
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2 ½ cups milk
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½ teaspoon salt
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1 dash black pepper
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9 each lasagna noodles
cooked, drained
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12 ounces cheddar cheese, very old, sharp
shredded
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16 ounces cottage cheese
cream-style
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10 ounces spinach
chopped, frozen, thawed, well drained
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1 ounce Parmesan cheese
grated
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½ cup parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
226.8 g mushrooms
sliced
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59 ml margarine
divided
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946 ml carrots
shredded
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118 ml onions
chopped
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59 ml all-purpose flour
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591 ml milk
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2.5 ml salt
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1 dash black pepper
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9 each lasagna noodles
cooked, drained
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346.8 ml/g cheddar cheese, very old, sharp
shredded
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462.4 ml/g cottage cheese
cream-style
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289 ml/g spinach
chopped, frozen, thawed, well drained
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28.9 ml/g Parmesan cheese
grated
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118 ml parsley leaves
fresh, chopped
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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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 35932% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 459mg 19%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 162% Vitamin C 13%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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