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 constantly. 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 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 serving.
Small Changes Add Up
Small ingredient changes, such as using BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, and substituting 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese for the 8-oz. pkg. of KRAFT Shredded Cheddar Cheese, result in a savings of 40 calories and 6g total fat, including 4g sat fat, per serving when compared to a traditional recipe.
Serve with garlic bread and a mixed green salad.
Substitute fresh parsley for the basil.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 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.