Creamy Cheddar Vegetable Lasagna

Ingredients

• 0.3 cup butter divided
• 2 cups carrots shredded
• 8 oz triple cheddar cheese shredded with a touch of philadelphia, divided kraft
• 9  lasagna noodles cooked
• 16 oz knudsen cottage cheese 
• 0.3 cup flour 
• 0.3 cup basil fresh chopped
• 0.5 lb mushrooms fresh sliced
• 4 cloves garlic minced
• 2.5 cups milk 
• 1  onion chopped
• 0.5 cup parmesan cheese grated kraft
• 10 oz pkt spinach frozen dry thawed drained chopped well

Equipment

• frying pan
• oven
• baking pan

Directions

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. or until carrots are crisp-tender.
5. Add flour; cook and stir 2 min. Gradually stir in milk. Bring to boil, stirring frequently.
6. Remove from heat. Stir in spinach, 1 cup cheddar and Parmesan.
7. Mix cottage cheese and basil.
8. 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.
9. Bake 35 to 40 min. or until heated through. Top with remaining cheddar; bake, uncovered, 5 min. or until melted.
10. Let stand 10 min. before cutting to serve.