| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian1 | 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 |
| ; (4 ounces) | ||
| 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 lasagna 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. 12 SERVINGS. Per serving: 165 Calories (kcal); 10g Total Fat; (53% calories from fat); 11g Protein; 9g Carbohydrate; 33mg Cholesterol; 405mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.
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