Creamy Cheddar-vegetable Lasagna
By jenalynn848
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Ingredients
- 1/4 cup non-hydrogenated margarine
- 1 onion, chopped
- 1/2 (225 g) lb. fresh mushrooms, sliced
- 5 carrots, shredded (about 2 cups)
- 4 cloves garlic, minced
- 1/4 cup flour
- 2-1/2 cups milk
- 1 (300 g) pkg. frozen chopped spinach, thawed, drained and squeezed dry
- 2 cups Kraft Mozza-Cheddar Shredded Cheese, divided
- 1/2 cup Kraft 100% Parmesan Grated Cheese
- 2 cups cottage cheese
- 1/4 chopped cup fresh basil
- 9 lasagne noodles, cooked
Details
Servings 9
Level of difficulty Easy
Preparation time 45mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Melt margarine in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently. Remove from heat. Stir in spinach, 1 cup Mozza-Cheddar and Parmesan.
Mix cottage cheese and basil. Place 3 lasagne noodles in bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
Bake 35 to 40 min. or until heated through. Top with remaining Mozza-Cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before serving.
SUBSTITUTE
Substitute fresh parsley for the basil.
SERVING SUGGESTION
Serve with garlic bread and a mixed green salad.
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