SMART-CHOICE CREAMY CHEDDAR-VEGETABLE LASAGNA

Smart-Choice Creamy Cheddar-Vegetable Lasagna image

When it comes to homemade lasagna, the creamier and cheesier it is, the better! This veggie lasagna is both, so we're sure the whole family will like it.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 9 servings

Number Of Ingredients 13

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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. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat 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 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.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 45 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g