Mushroom And Cream Lasagne

• 9 pieces lasagne
• 1/4 c. margarine
• 1 lb. fresh mushrooms
• 2 cloves minced garlic
• 1/2 tsp. salt
• 1 tsp. lemon juice
• 1/4 c. flour
• 2 c. milk
• 1 c. heavy whipping cream
• 1 (5 oz.) container cottage cheese
• 16 oz. shredded Mozzarella cheese
• 1/2 c. Parmesan cheese

1. Cook lasagne and put aside.
2. In a large skillet, melt margarine.
3. Add mushrooms (sliced), garlic and lemon juice. Saute until tender.
4. Stir in flour, cream, milk and salt.
5. Cook over medium heat.
6. Keep stirring while it slowly boils and sauce thickens.
7. Layer in a 13 x 9 x 2-inch Pyrex pan: sauce, lasagne, cottage cheese, Parmesan cheese and Mozzarella cheese.
8. Bake, covered, for 30 minutes at 350u0b0.

lasagne, margarine, fresh mushrooms, garlic, salt, lemon juice, flour, milk, heavy whipping cream, cottage cheese, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662399 (may not work)