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Cheesy Lasagne

1/3 cup (1 stick) butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
1 cup shredded Swiss cheese
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups small-curd cottage cheese
1/4 cup chopped fresh parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
2 cloves garlic, crushed
12 uncooked lasagne noodles
1/2 cup grated Parmesan cheese

Heat oven to 350F. Heat butter in 2-quart saucepan until melted.
Stir in flour and salt until blended. Cook over low heat, 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 over low heat, stirring constantly, until cheeses are
melted. Mix cottage cheese, parsley, basil, oregano, and garlic.
Spread 1/4 of the hot cheese 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
hot cheese mixture. Repeat with 4 noodles, the remaining cottage
cheese mixture, 1/4 of the hot cheese mixture, the remaining noodles,
and remaining hot cheese mixture. Sprinkle with 1/2 cup Parmesan
cheese. Bake uncovered 35 to 40 minutes or until noodles are done.
Let stand 10 minutes before cutting.


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