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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Four Cheese Lasagna Recipe

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This recipe for Four Cheese Lasagna is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chopped onion
1/2 c. margarine or butter
1/4 c. flour
2 1/2 c. milk
3 c. cottage cheese
1 tsp. salt
1/2 tsp. pepper
1 T dried parsley
8 oz. cream cheese, softened
10 oz. pkg. frozen spinach, drained and chopped (optional)
1-16 oz. Package California Mix (Broccoli, Caul, Carrots)
12 uncooked lasagna noodles
12 oz. mozzarella cheese, sliced
3/4 c. grated parmesan cheese
Directions:
Directions:
Preheat oven to 350. Sauté onion in margarine in large saucepan; stir in flour. Add milk and cottage cheese; mix well. Stir in salt, pepper and parsley. Add cream cheese slowly; mix until blended. Mix in broccoli, cauliflower, and carrots. Cook lasagna noodles using package directions; drain. Spoon a small amount of vegetables-cheese sauce in bottom of 9x13 lasagna pan. Arrange 4 noodles over sauce. Spoon 1/3 of the remaining sauce over noodles. Top with 1/3 of the mozzarella cheese and 1/4 c. Parmesan cheese. Repeat layers using remaining ingredients 1/2 at a time ending with Parmesan cheese. Bake, covered for 30 minutes. Bake, uncovered, for 15 minutes longer or until bubbly and browned. Let stand for 15 minutes before serving.
Optional: I layer one package of drained, chopped spinach on top of casserole before the last layer of cheese.

 

 

 

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