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Cheddar Vegetable Lasagna
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Cheddar Vegetable Lasagna

1 Hr(s) 5 Min(s)
35 Min(s) Prep
30 Min(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1/2 lb. mushrooms, sliced
1/4 cup (1/2 stick) butter or margarine, divided
4 cups shredded carrot s (about 6 medium)
1/2 cup chopped onion
1/4 cup flour
1/2 tsp. salt
Dash pepper
2-1/2 cups milk
9 lasagna noodles, cooked, drained
1 pkg. (12 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 container (16 oz.) KNUDSEN or LIGHT N' LIVELY Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
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Let's Make It
1
Cook and stir mushrooms in 1 tablespoon of the butter in large skillet on medium-high heat until tender; remove from skillet. Cook and stir carrots and onions in remaining 3 tablespoons butter 5 minutes or until carrots are tender. Reduce heat to medium.
2
Blend in flour and seasonings. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Stir in mushrooms.
3
Arrange 3 noodles in bottom of greased 13x9-inch baking dish. Top with half each of the cheddar cheese and vegetable mixture.
4
Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach.
5
Top with 3 noodles and remaining cheddar cheese and vegetable mixture. Sprinkle with Parmesan cheese.
6
Bake at 375°F for 30 minutes; sprinkle with parsley. Let stand 10 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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