Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         mushrooms -- sliced
     1/4  cup           margarine -- divided
   4      cups          shredded carrots
     1/2  cup           chopped onion
     1/4  cup           flour
   2 1/2  cups          milk
     1/2  teaspoon      salt
   1      dash          pepper
   9                    lasagna noodles -- cooked,
                        - drained
  12      ounces        shredded sharp cheddar
                        - cheese
  16      ounces        cream-style cottage cheese
  10      ounces        frozen chopped spinach
                        - thawed -- well drained
   1      ounce         grated parmesan cheese
     1/2  cup           chopped fresh parsley

Preparation:

Preheat oven to 375F. Sauté‚mushrooms in 1 Tbsp margarine until tender; remove from skillet. Sauté‚carrots and onions in remaining 3 Tbsp 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" 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. Anne Callery