Creamy Cheddar Vegetable Lasagna

photo by:kraft

This lasagna is fantastic! It will be great for my vegetarian friends. I used the no-boil lasagna noodles and it came out great without the extra work.

posted by

FatesWarn

on 11/29/2012

time

prep:

50 min

total:

1 hr 30 min

servings

total:

9 servings

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What You Need

1/4

cup butter, divided

onion, chopped

1/2

lb. fresh mushrooms, sliced

carrots, shredded (about 2 cups)

cloves garlic, minced

1/4

cup flour

2-1/2

cups milk

pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry

pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

1/2

cup KRAFT Grated Parmesan Cheese

container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese

1/4

cup chopped fresh basil

lasagna noodles, cooked

Make It

HEAT oven to 375°F.

MELT butter 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 cheddar and Parmesan.

MIX cottage cheese and basil. Place 3 lasagna noodles on 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 Cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before serving.

Kraft Kitchens Tips

Size-Wise

For a meatless meal idea, serve your family this tasty vegetable lasagna.

Serving Suggestion

Serve with garlic bread and a mixed green salad.

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a cook

posted:11/4/2008

This is the second time I've made this dish. The first time it was just okay. But this time I added black olives and used broccoli instead of spinach. I also added Turkey Polish Kielbasa, which no longer made it a vegetarian dish, but it made it more of a meal! It was delicious this time around, I think this one is a keeper!

tariyork

posted:2/25/2008

Very Hearty and tasty. My 3 year old loved it and so did I. Would make again.

a cook

posted:1/22/2008

Not impressed at all. Very bland and too many carrots for my taste. Would be better with an alfredo sauce rather than the milk/flour sauce.

jessicashepherd

posted:1/13/2008

THIS WAS SO AWESOME!!! I used whole wheat lasagna noodles, and you can't even tell the difference. I also skipped the parsley. My husband is a big meat eater, so he's never thrilled when we have a meatless night. After having this, however, he said it was the best lasagna he's ever had and prefers it over meat lasagnas even. WOW! great leftover too. not very kid friendly though, with the mushrooms and onions.

minichef

posted:10/31/2007

Very delicious. I recommend using the traditional lasagna noodles that you boil. I tried using the pre-cooked ones and they did not cook fully, but no one could tell! I substituted the cheddar cheese with mozzarella and sprinkled a cheddar mix on top. I also used only about half of the carrots and extra mushrooms seasoned with fresh garlic. Definitely will make this again!

leahmcc311

posted:8/10/2007

I subbed green beans for mushrooms and I left out the spinach and only used about half of the cottage cheese. I also used mozerella instead of cheddar. I sauteed the veggies with onion flakes, parsley, italian seasoning, garlic and olive oil which gave it a nice flavor. The lasagna did come out nicely. Baking it brought out a really nice flavor in the beans, so if you have some mushroom haters in your family as I do in mine, you might try green beans in stead.

yoohoo081

posted:7/24/2007

My first Lasagna and it came out wonderfully!

Franchesa

posted:7/2/2007

This was absolutely delicious! I was looking for a lasagna recipe that did not have the red sauce because I have a history of acid reflux and this hit the spot. However I would recommend using ricotta rather than cottage cheese. In addition, I used both white and yellow extra sharp cheddar and it was marvelous. My entire family loved it!

a cook

posted:6/15/2007

This lasagna is truly fantastic. I'd recommend it to anyone. My guests couldn't get enough and before I knew it, the whole dish had been eaten. Tastes absolutely lovely. A+!

sammiebillandrj

posted:3/15/2007

This was AWESOME! I was skeptical and had to tweak it just a little, ricotta cheese instead of cottage cheese, but everyone at work absolutely loved it and wants copies of the recipe! And it was fairly inexpensive too, about $9 total. Great meatless dinner option!