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Ingredients
- 1/2 lb. mushrooms, sliced
- 1/4 cup (1/2 stick) butter or margarine, divided
- 4 cups shredded carrots (about 6 medium)
- 1/2 cup chopped onion
- 1/4 cup flour
- 1/2 tsp. salt
- Dash of pepper
- 2-1/2 cups milk
- 1 container (16 oz.) KNUDSEN or LIGHT N' LIVELY Cottage Cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 9 lasagna noodles, cooked
- 1 pkg. (12 oz.) KRAFT Shredded Sharp Cheddar Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/4 cup chopped fresh parsley
Details
Servings 9
Preparation time 35mins
Cooking time 75mins
Adapted from kraftrecipes.com
Preparation
Step 1
PREHEAT oven to 350°F. Cook and stir mushrooms in 1 Tbsp. of the butter in large skillet on medium-high heat until tender. Remove from skillet; set aside. Add remaining 3 Tbsp. butter, the carrots and onions to skillet. Cook and stir 5 min. or until carrots are tender. Reduce heat to medium. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until mixture boils and thickens. Stir in mushrooms.
COMBINE cottage cheese and spinach. Place 3 of the noodles on bottom of greased 13x9-inch baking dish; top with half each of the Cheddar cheese and the carrot mixture. Cover with 3 more noodles and the cottage cheese mixture. Top with the remaining 3 noodles, remaining Cheddar cheese and remaining carrot mixture. Sprinkle with Parmesan cheese.
BAKE 30 min. or until heated through. Sprinkle with parsley. Let stand 10 min. before cutting to serve.
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