---------- Recipe via Meal-Master (tm) v8.02
  Categories: None
       Yield: 1 servings
     1/2 lb Mushrooms, sliced
     1/4 c  Margarine, divided
       4 c  Shredded carrots
     1/2 c  Chopped onion
     1/4 c  Flour
   2 1/2 c  Milk
     1/2 ts Salt
         ds Pepper
       9    Lasagna noodles, cooked,
      12 oz Shredded sharp cheddar
      16 oz Cream-style cottage cheese
      10 oz Frozen chopped spinach,
            -thawed, well drained
       1 oz Grated parmesan cheese
     1/2 c  Chopped fresh parsley
   Preheat oven to 375 degrees.
   Saute mushrooms in 1 Tbsp margarine until tender;
   remove from skillet.
   Saute carrots and onions in remaining 3 Tbsp margarine
   5 minutes or until carrots are tender.  Reduce heat to
   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 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
   *NOTES: This is a *big* hit with my family!  I always
   use ricotta
         instead of cottage cheese -- works just great.
   Anne Callery