Cheddar Vegetable Lasagna

Yields:	six servings
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1/2	pound	mushrooms	sliced
1/4	cup	margarine	divided
4	cups	carrots	shredded
1/2	cup	onion	chopped
1/4	cup	flour, all-purpose
2 1/2	cups	milk
1/2	teaspoon	salt
1	dash	black pepper
9	each	lasagna noodles	cooked, drained
12	ounces	cheddar cheese, very old, sharp	shredded
16	ounces	cottage cheese	cream-style
10	ounces	spinach	chopped, frozen, thawed, well drained
1	ounce	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	cup	parsley leaves	fresh, chopped

Preheat oven to 375 degrees.

Saute mushrooms in 1 tablespoon margarine until tender; remove from skillet.

Saute carrots and onions in remaining 3 tablespoons of margarine 5 minutes or until carrots are tender.

Reduce heat to medium.

Blend in flour.

Gradually add milk; cook, stirring constantly, until thickened.

Stir in mushrooms.

For first layer, arrange 3 noodles in bottom of greased 13x9-inch baking dish.

Top with half the cheddar cheese and half the vegetable mixture.

Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach.

Repeat first layer.

Sprinkle with parmesan cheese.

Bake 30 minutes; sprinkle with parsley.

Let stand 10 minutes.

*NOTES: This is a *big* hit with my family! I always use ricotta instead of cottage cheese -- works just great.

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I make these everytime I have souvlakia and they are a big hit.