Use cheddar cheese and a white sauce instead of mozzarella and a tomato sauce in this creamy, Meatless Lasagna with Cottage Cheese recipe. Mushrooms, carrots and spinach star in Meatless Lasagna with Cottage Cheese.
What You Need
Original recipe yields 9 servings
1/4 cup butter, divided
1 onion, chopped
1/2 lb. sliced fresh mushrooms
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
Melt butter in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms, carrots and garlic; cook and stir 6 min. or until carrots are crisp-tender. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
Mix cottage cheese and basil. 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. Cover with 3 noodles, remaining cottage cheese mixture and 2 cups of the remaining vegetable mixture. Top with remaining noodles and vegetable mixture; cover.
Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted. Let stand 10 min. before cutting to serve.
For a meatless meal idea, serve your family this tasty vegetable lasagna.
Serve with garlic bread and a mixed green salad.
Prepare using KRAFT 2% Milk Shredded Cheddar Cheese, and 2% milkfat lowfat cottage cheese.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.