1/2 lb 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
1 dash pepper
9 lasagna noodles, cooked, drained
12 oz shredded sharp cheddar cheese
16 oz cream-style cottage cheese
10 oz frozen chopped spinach, thawed, wel, l drained
1 oz grated parmesan cheese
1/2 cup chopped fresh parsley
A Recipe for
Cheddar Vegetable Lasagna
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This Recipe for Cheddar Vegetable Lasagna is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Cheddar Vegetable Lasagna from the recipe cookbook of Recipes-to-go (Cheese)
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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
Serves: 1
Cheddar Vegetable Lasagna Recipe brought to you by Recipes To-Go