MEATLESS LASAGNA WITH COTTAGE CHEESE

Meatless Lasagna with Cottage Cheese image

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.

Provided by My Food and Family

Time 1h30m

Yield 9 servings

Number Of Ingredients 13

Ingredients

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
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1/4 cup chopped fresh basil
9 lasagna noodles, cooked

Steps:

Heat oven to 375°F.
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.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 540 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 7 g, Protein 20 g