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Main dishes

Creamy Cheddar Vegetable Lasagna

Creamy Cheddar Vegetable Lasagna recipe
photo by:kraft
Mushrooms, carrots and spinach star in this creamy, meatless lasagna. It uses cheddar cheese and a white sauce in place of mozzarella and tomato sauce.
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
1
 onion, chopped
1/2
lb.  fresh mushrooms, sliced
5
 carrots, shredded (about 2 cups)
4
cloves  garlic, minced
1/4
cup  flour
2-1/2
cups  milk
1
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
1
pkg.  (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2
cup  KRAFT Grated Parmesan Cheese
1
container  (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1/4
cup  chopped fresh basil
9
 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.
Substitute
Substitute fresh parsley for the basil.
K:500 v0:51427

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