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Cheddar Vegetable Lasagna

  • Prep Time: 35 Minutes (Total Time: 1 Hour 15 Minutes)
  • Serving Size: 9
  • 1/2 pound 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 teaspoon Salt
  • Dash Of Pepper
  • 2-1/2 cups Milk
  • 1 container (16 ounce) KNUDSEN Or LIGHT N' LIVELY Cottage Cheese
  • 1 package (10 ounce) Frozen Chopped Spinach, Thawed, Well Drained
  • 9 Lasagna Noodles, Cooked
  • 1 package (12 ounce) KRAFT Shredded Sharp Cheddar Cheese
  • 1/2 cup KRAFT 100 Percent Grated Parmesan Cheese
  • 1/4 cup Chopped Fresh Parsley
  • 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.



    For a meatless meal idea, serve your family this tasty vegetable lasagna tonight!


    Substitute KRAFT Shredded Mozzarella Cheese for the Cheddar cheese.