Cheddar Vegetable Lasagna Recipe

Cheddar Vegetable Lasagna Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Mushrooms, sliced
1/4 cup: Margarine, divided
4 cup: Shredded carrots,
1/2 cup: Chopped onion,
1/4 cup: Flour,
2 1/2 cup: Milk,
1/2 tsp: Salt,
ds Pepper,
9: Lasagna noodles, cooked, drained
12 ounce: Shredded sharp cheddar cheese,
16 ounce: Cream-style cottage cheese,
10 ounce: Frozen chopped spinach, thawed, well drained
1 ounce: Grated parmesan cheese,
1/2 cup: Chopped fresh parsley,

Directions:

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


Source from luhu.jp