| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Pasta | 12 | servings |
INGREDIENTS
| 1/2 | c | Margarine or butter |
| 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 4 | c | Milk |
| 1 | c | Shredded swiss cheese; (4 oz) |
| 1 | c | Shredded mozzarella cheese |
| 1/2 | c | Grated parmesan cheese |
| 2 | c | Small curd creamed cottage cheese |
| 1/4 | c | Snipped parsley |
| 1 | tb | Snipped fresh basil leaves or |
| 1 | ts | Dried basil leaves |
| 1/2 | ts | Salt |
| 1 | ts | Snipped fresh oregano leaves or |
| 1/2 | ts | Dried oregano leaves |
| 12 | Uncooked lasagne noodles | |
| 1/2 | c | Grated parmesan cheese |
INSTRUCTIONS
Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and 1/2 teaspoon salt. Cook, stirring constantly, until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Swiss cheese, mozzarella cheese and 1/2 cup Parmesan cheese. Cook and stir over low heat until cheeses are melted. Mix remaining ingredients except noodles and remaining Parmesan cheese. Spread 1/4 of the cheese sauce mixture in ungreased rectangular baking dish, 13 X 9 X 2 inches; top with 4 uncooked noodles. Spread 1 cup of the cottage cheese mixture over noodles; spread with 1/4 of the cheese sauce mixture. Repeat with 4 noodles, the remaining cottage cheese mixture, 1/4 of the cheese sauce mixture, the remaining noodles and the remaining cheese sauce mixture. Sprinkle with 1/2 cup Parmesan cheese. Bake uncovered in 350-degree oven until noodles are done, 35 to 40 minutes. Let stand 10 minutes before cutting. Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0l.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”