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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

1/2 lb Mushrooms, sliced
1/4 c Margarine, divided
4 c Shredded carrots
1/2 c Chopped onion
1/4 c Flour
2 1/2 c Milk
1/2 ts Salt
ds Pepper
9 Lasagna noodles, cooked, drained
12 oz Shredded sharp cheddar cheese
16 oz Cream-style cottage cheese
10 oz Frozen chopped spinach, thawed, well drained
1 oz Grated parmesan cheese
1/2 c Chopped fresh parsley

INSTRUCTIONS

Preheat oven to 375 degrees.
Saute mushrooms in 1 Tbsp margarine until tender; remove from skillet.
Saute carrots and onions in remaining 3 Tbsp 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" 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.
Anne Callery
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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