Creamy Cheddar-Vegetable Lasagna

• 1/4 cup non-hydrogenated margarine
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 lb. (225 g) fresh mushrooms, sliced
• 5 carrots, shredded (about 2 cups) Target 2 lb For $3.00 thru 02/06
• 4 cloves garlic, minced
• 1/4 cup flour
• 2-1/2 cups milk
• 1 pkg. (300 g) frozen chopped spinach, thawed, drained and squeezed dry
• 2 cups Cracker Barrel Shredded Mozza-Cheddar Cheese, divided
• 1/2 cup Kraft 100% Parmesan Grated Cheese
• 2 cups cottage cheese
• 1/4 cup chopped fresh basil
• 9 lasagna noodles, cooked

1. Heat oven to 375 degrees F.
2. Melt margarine 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 Mozza-Cheddar and Parmesan.
11. Mix cottage cheese and basil.
12. Place 3 lasagna noodles in 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 Mozza-Cheddar; bake, uncovered, 5 min.
18. or until melted.
19. Let stand 10 min.
20. before serving.

nonhydrogenated margarine, onion, fresh mushrooms, carrots, garlic, flour, milk, cheddar cheese, cheese, cottage cheese, fresh basil, lasagna noodles

Taken from www.kraftrecipes.com/recipes/creamy-cheddar-vegetable-lasagna-138106.aspx (may not work)