Creamy Cheddar Vegetable Lasagna

• 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

1. Heat oven to 375F.
2. Melt butter in large skillet on medium-high heat.
3. Add onions; cook and stir 3 min.
4. Add mushrooms, carrots and garlic; cook and stir 6 min.
5. or until carrots are crisp-tender.
6. Add flour; cook and stir 2 min.
7. Gradually stir in milk.
8. Bring to boil, stirring frequently.
9. Remove from heat.
10. Stir in spinach, 1 cup cheddar and Parmesan.
11. Mix cottage cheese and basil.
12. 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.
13. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups vegetable mixture.
14. Top with remaining noodles and vegetable mixture; cover.
15. Bake 35 to 40 min.
16. or until heated through.
17. Top with remaining cheddar; bake, uncovered, 5 min.
18. or until melted.
19. Let stand 10 min.
20. before serving.

butter, onion, fresh mushrooms, carrots, garlic, flour, milk, cheddar cheese, parmesan cheese, s, fresh basil, lasagna noodles

Taken from www.kraftrecipes.com/recipes/-16772.aspx (may not work)