1/2 lb Mushrooms, sliced
1/4 c Margarine, divided
4 c Shredded carrots
1/2 c Chopped onion
1/4 c Flour
2 1/2 c Milk
1/2 ts Salt
ds Pepper 9 Lasagna noodles, cooked,
-drained 12 oz Shredded sharp cheddar
-cheese 16 oz Cream-style cottage cheese
10 oz Frozen chopped spinach,
-thawed, well drained 1 oz Grated parmesan cheese
1/2 c 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 13×9″ 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 —–