Recipe - Cheddar Vegetable Lasagna

One half pound Mushrooms, cut or sliced up
One fourth cup Margarine, divided
4 cup Shredded carrots
One half cup Chopped onion
One fourth cup Flour
2 One half cup Milk
One half teaspoon Salt
ds Pepper
9 Lasagna noodles, cooked,
drained
12 ounce Shredded sharp cheddar
cheese
16 ounce Creamstyle cottage cheese
10 ounce Frozen chopped spinach,
thawed, well drained
1 ounce Grated parmesan cheese
One half cup Chopped fresh parsley

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini