Ingredients
- 9 lasagna noodles
- 2 1/2 c milk
- 4 c carrots (shredded)
- 16 oz cream-style cottage cheese
- 12 oz sharp cheddar (shredded)
- 1/2 lb mushrooms
- 1/2 c onion (chopped)
- 1/4 c margarine
- 3 tbsp margarine
- 10 oz spinach (frozen chopped)
- 1/4 c flour
- 1/2 c parsley (chopped fresh)
- 1 oz parmesan cheese (grated)
- 1 tbsp margarine until tender
- 1/2 ts salt
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 ----
