Cheddar Vegetable Lasagna Recipe

Cheddar Vegetable Lasagna Recipe

Ingredients:

1/4 c of divided margarine
9 pcs of lasagna pasta noodles; boiled & drained
4 c of carrots; shredded
2.5 c of milk
10 ozs of spinach; frozen & chopped, thawed & well-drained
1/2 c of onions; chopped
1/4 c of flour
a dash of pepper
16 ozs of cheese (cream style cottage)
1/2 lb of sliced mushrooms
1/2 tsp of salt
12 ozs of cheese (sharp cheddar); shredded
1 oz of cheese (parmesan); grated
1/2 c of parsley leaves (fresh); chopped

Instructions:

Preheat the oven (375 degrees F). Saute the mushrooms into a Tbsp of margarine ’til tender and remove mushrooms from the skillet. Then, saute the onions and carrots in the remaining margarine (3 Tbsps) for 5 mins or ’til carrots become tender.

Lower fire into medium heat. Blend flour in. Slowly add the milk and constantly stir until white sauce thickens. Put in the mushrooms and stir.

For the base layer, set 3 pasta noodles on a greased baking pan (13 by 9-inch). Spread a half of cheddar and a half of white sauce. Cover the white sauce w/ 3 pasta noodles along with spinach mixed with cottage cheese. Repeat the base layer and top w/ parmesan.

Bake for 30 mins and sprinkle w/ parsley. Then Let it stand for 10 mins. Makes 1 serving.

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