Cheddar Vegetable Lasagna

• 1/2 lb. mushrooms, sliced
• 1/4 cup (1/2 stick) butter or margarine, divided
• 4 cups shredded carrots (about 6 medium) Target 2 lb For $3.00 thru 02/06
• 1/2 cup chopped onion
• 1/4 cup flour
• 1/2 tsp. salt
• Dash pepper
• 2-1/2 cups milk
• 9 lasagna noodles, cooked, drained
• 1 pkg. (12 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 1 container (16 oz.) KNUDSEN or LIGHT N' LIVELY Cottage Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/4 cup chopped fresh parsley

1. Cook and stir mushrooms in 1 tablespoon of the butter in large skillet on medium-high heat until tender; remove from skillet.
2. Cook and stir carrots and onions in remaining 3 tablespoons butter 5 minutes or until carrots are tender.
3. Reduce heat to medium.
4. Blend in flour and seasonings.
5. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil.
6. Stir in mushrooms.
7. Arrange 3 noodles in bottom of greased 13x9-inch baking dish.
8. Top with half each of the cheddar cheese and vegetable mixture.
9. Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach.
10. Top with 3 noodles and remaining cheddar cheese and vegetable mixture.
11. Sprinkle with Parmesan cheese.
12. Bake at 375F for 30 minutes; sprinkle with parsley.
13. Let stand 10 minutes.

mushrooms, butter, carrots, onion, flour, salt, pepper, milk, lasagna noodles, cheddar cheese, light n, parmesan cheese, parsley

Taken from www.kraftrecipes.com/recipes/cheddar-vegetable-lasagna-51428.aspx (may not work)