Creamy Cheddar Vegetable Lasagna Recipe

Name: Creamy Cheddar Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, divided; 1 onion, chopped; 1/2 lb. fresh mushrooms, sliced; 5 carrots, shredded (about 2 cups); 4 cloves garlic, minced; 1/4 cup flour; 2-1/2 cups milk; 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry; 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided; 1/2 cup KRAFT Grated Parmesan Cheese; 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese; 1/4 cup chopped fresh basil; 9 lasagna noodles, cooked

Servings: persons

1/4 cup butter, divided
1 onion, chopped
1/2 lb. fresh mushrooms, sliced
5 carrots, shredded (about 2 cups)
4 cloves garlic, minced
1/4 cup flour
2-1/2 cups milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1/4 cup chopped fresh basil
9 lasagna noodles, cooked

1
Heat oven to 375F.
2
Melt butter in large skillet on medium-high heat.
3
Add onions; cook and stir 3 min.
4
Add mushrooms, carrots and garlic; cook and stir 6 min.
5
or until carrots are crisp-tender.
6
Add flour; cook and stir 2 min.
7
Gradually stir in milk.
8
Bring to boil, stirring frequently.
9
Remove from heat.
10
Stir in spinach, 1 cup cheddar and Parmesan.
11
Mix cottage cheese and basil.
12
Place 3 lasagna noodles on bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half the cottage cheese mixture and 2 cups vegetable mixture.
13
Cover with 3 noodles, remaining cottage cheese mixture and 2 cups vegetable mixture.
14
Top with remaining noodles and vegetable mixture; cover.
15
Bake 35 to 40 min.
16
or until heated through.
17
Top with remaining cheddar; bake, uncovered, 5 min.
18
or until melted.
19
Let stand 10 min.
20
before serving.

1443

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup butter, divided, 1 onion, chopped, 1/2 lb. fresh mushrooms, sliced, 5 carrots, shredded (about 2 cups), and more.

Yes, Creamy Cheddar Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Cheddar Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions