---------- Recipe via Meal-Master (tm) v8.02

     Title: CHEDDAR VEGETABLE LASAGNA
Categories: None
     Yield: 1 servings

   1/2 lb Mushrooms, sliced
   1/4 c  Margarine, divided
     4 c  Shredded carrots
   1/2 c  Chopped onion
   1/4 c  Flour
 2 1/2 c  Milk
   1/2 ts Salt
       ds Pepper
     9    Lasagna noodles, cooked,
          -drained
    12 oz Shredded sharp cheddar
          -cheese
    16 oz Cream-style cottage cheese
    10 oz Frozen chopped spinach,
          -thawed, well drained
     1 oz Grated parmesan cheese
   1/2 c  Chopped fresh parsley

 Preheat oven to 375 degrees.

 Saute mushrooms in 1 Tbsp margarine until tender;
 remove from skillet.

 Saute carrots and onions in remaining 3 Tbsp margarine
 5 minutes or until carrots are tender.  Reduce heat to
 medium.

 Blend in flour.  Gradually add milk; cook, stirring
 constantly, until thickened.  Stir in mushrooms.

 For first layer, arrange 3 noodles in bottom of
 greased 13x9" baking dish. Top with half the cheddar
 cheese and half the vegetable mixture.

 Cover vegetable mixture with 3 noodles and combined
 cottage cheese and spinach.

 Repeat first layer.  Sprinkle with parmesan cheese.

 Bake 30 minutes; sprinkle with parsley.  Let stand 10
 minutes.

 *NOTES: This is a *big* hit with my family!  I always
 use ricotta
       instead of cottage cheese -- works just great.

 Anne Callery

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