Ingredients
- 9 lasagna noodles
- 600 ml milk
- 500 gr carrots (shredded)
- 450 ml cream-style cottage cheese
- 160 gr sharp cheddar (shredded)
- 80 gr mushrooms
- 60 gr onion (chopped)
- 55 gr margarine
- 40 gr margarine
- 38 gr spinach (frozen chopped)
- 32 gr flour
- 14 gr parsley (chopped fresh)
- 10 gr parmesan cheese (grated)
- 8 gr margarine until tender
- 1 gr 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 inch 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 ----
