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Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Margarine or butter

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 4 cups 948ml Milk

  4. 1 cup 146g / 5.1oz Shredded swiss cheese - (4 oz)

  5. 1 cup 146g / 5.1oz Shredded mozzarella cheese (4 ounces)

  6. 2 cups 474ml Small curd creamed cottage

  7. Cheese

  8. 1/4 cup 59ml Snipped parsley

  9. 1 tablespoon 15ml Snipped fresh basil

  10. 1 teaspoon 5ml Dried basil leaves

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1 teaspoon 5ml Snipped fresh oregano

  13. Leaves or 1/2 teaspoon 2 1/2ml Dried oregano leaves

  14. 12 Uncooked lasagna noodles

  15. 1/2 cup 73g / 2.6oz Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and 1/2 teaspoon salt. Cook, stirring constantly, until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Swiss cheese, mozzarella cheese and 1/2 cup Parmesan cheese. Cook and stir over low heat until cheeses are melted. Mix remaining ingredients except noodles and remaining Parmesan cheese. Spread 1/4 of the cheese sauce mixture in ungreased rectangular baking dish, 13 X 9 X 2 inches; top with 4 uncooked noodles. Spread 1 cup of the cottage cheese mixture over noodles; spread with 1/4 of the cheese sauce mixture. Repeat with 4 noodles, the remaining cottage cheese mixture, 1/4 of the cheese sauce mixture, the remaining noodles and the remaining cheese sauce mixture. Sprinkle with 1/2 cup Parmesan cheese. Bake uncovered in 350-degree oven until noodles are done, 35 to 40 minutes. Let stand 10 minutes before cutting.

  2. SERVINGS.

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