Title: Cheddar vegetable lasagna
 Categories: None
      Yield: 1 Servings
 
    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 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