Cheddar Vegetable Lasagna Recipe

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Cheddar Vegetable Lasagna Ingredients

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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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

This Cheddar Vegetable Lasagna recipe is one of many in our Ethnic Category.

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This Recipe for Cheddar Vegetable Lasagna is one of thousands in the Recipes-to-go Ethnic Cookbook.

Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
Edward Abbey

Cheddar Vegetable Lasagna Recipe
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This is a recipe for Cheddar Vegetable Lasagna from the recipe cookbook of Recipes-to-go (Ethnic)

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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Cheddar Vegetable Lasagna recipe - a tasty recipe for you to add to your collection!
The west wasn't won on salad.
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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz

Cheddar Vegetable Lasagna

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz

Cheddar Vegetable Lasagna 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

Serves: 1

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Cheddar Vegetable Lasagna Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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