LOCATION: Recipes >> Pasta Lasagna >> L Cheddar Vegetable
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L Cheddar Vegetable
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Cheddar Vegetable Lasagna
Yield: 1 servings
1/2 lb mushrooms, sliced
1/4 c butter or margarine
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 and 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
Preheat oven to 375 degrees.
Saute mushrooms in 1 Tbsp butter or margarine until tender; remove
from skillet. Saute carrots and onions in remaining 3 Tbsp butter
or margarine for 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.
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