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1/2 Tasse | margarine or butter |
1/2 Tasse | all-purpose flour |
1/2 Teelöffel | salt |
4 Tasse | milk |
1 Tasse | Shredded swiss cheese; (4 oz) |
1 Tasse | mozzarella shredded |
| (4 ounces) |
1/2 Tasse | parmesan grated |
2 Tasse | Small curd creamed cottage |
| cheese |
1/4 Tasse | parsley snipped |
1 Esslöffel | Snipped fresh basil |
| Leaves or |
1 Teelöffel | basil leaves dried |
1/2 Teelöffel | salt |
1 Teelöffel | Snipped fresh oregano |
| Leaves or |
1/2 Teelöffel | oregano dried leaves |
12 | Uncooked lasagna noodles |
1/2 Tasse | parmesan grated |
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. 12 Servings.
Per serving: 165 Calories (kcal); 10g Total Fat; (53% calories from fat); 11g Protein; 9g Carbohydrate; 33mg Cholesterol; 405mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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