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Main dishes

Smart-Choice Creamy Cheddar-Vegetable Lasagna

Smart-Choice Creamy Cheddar-Vegetable Lasagna recipe
photo by:kraft
When it comes to homemade lasagna, the creamier and cheesier it is, the better! This veggie lasagna is both, so we're sure the whole family will like it.
50 min
1 hr 30 min
9 servings

What You Need

cup  butter, divided
 onion, chopped
lb.  sliced fresh mushrooms
 carrots, shredded (about 2 cups)
cloves  garlic, minced
cup  flour
cups  milk
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
pkg.  (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
cup  KRAFT Grated Parmesan Cheese
container  (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
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 constantly. 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

Small Changes Add Up
Small ingredient changes, such as using BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, and substituting 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese for the 8-oz. pkg. of KRAFT Shredded Cheddar Cheese, result in a savings of 40 calories and 6g total fat, including 4g sat fat, per serving when compared to a traditional recipe.
Serving Suggestion
Serve with garlic bread and a mixed green salad.
Substitute fresh parsley for the basil.
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