Cheddar Vegetable Lasagna
Source of Recipe
kraft.com
List of Ingredients
1/2 lb. mushrooms sliced
1/4 cup (1/2 stick) butter or margarine, divided
4 cups shredded carrots (about 6 medium)
1/2 cup chopped onion
1/4 cup flour
1/2 tsp. salt
Dash of pepper
2 -1/2 cups milk
1 container (16 oz.) KNUDSEN or LIGHT N' LIVELY Cottage Cheese
1 pkg.(10 oz.) frozen chopped spinach, thawed, well drained
9 lasagna noodles cooked
1 pkg. (12 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup chopped fresh parsley Recipe
PREHEAT oven to 350°F. Cook and stir mushrooms in 1 Tbsp. of the butter in large skillet on medium-high heat until tender. Remove from skillet; set aside. Add remaining 3 Tbsp. butter, the carrots and onions to skillet. Cook and stir 5 min. or until carrots are tender. Reduce heat to medium. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until mixture boils and thickens. Stir in mushrooms.
COMBINE cottage cheese and spinach. Place 3 of the noodles on bottom of greased 13x9-inch baking dish; top with half each of the Cheddar cheese and the carrot mixture. Cover with 3 more noodles and the cottage cheese mixture. Top with the remaining 3 noodles, remaining Cheddar cheese and remaining carrot mixture. Sprinkle with Parmesan cheese.
BAKE 30 min. or until heated through. Sprinkle with parsley. Let stand 10 min. before cutting to serve.
|
Â
Â
Â
|
member logon
