Served as main course. Vegetarian dish.

1/2 lb Mushrooms, sliced

1/4 cup Margarine, divided

4 cup Shredded Carrots

1/2 cup Chopped Onion

1/4 cup Flour

2 1/2 cup Milk

1/2 teaspoon Salt

Dash 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 cup Chopped fresh Parsley

Preheat oven to 375 degrees F. Saute mushrooms in 1 Tablespoon margarine until tender; remove from skillet. Saute carrots and onions in remaining 3 Tablespoon 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 inch 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.

Serves: 1-2

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