| 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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