Creamy Cheddar Vegetable Lasagna

By garry53

Ingredients

• 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

Details

Preparation time 45mins
Cooking time 100mins

Preparation

Step 1

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.