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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