| 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
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