Makes 12 servings
- 1/2 cup margarine or butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 cups milk
- 1 cup shredded Swiss cheese (4 ounces)
- 1 cup shredded mozzarella cheese (4 ounces)
- 1/2 cup grated Parmesan cheese
- 2 cups small curd cottage cheese
- 1/4 cup snipped parsley
- 1 tablespoon snipped fresh or 1 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1 teaspoon snipped fresh or 1/2 teaspoon dried oregano leaves
- 2 cloves garlic, crushed
- 12 uncooked lasagna noodles
- 1/2 cup grated Parmesan cheese
1. Heat oven to 350°.
2. 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.
3. 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.
4. 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 remaining cheese sauce mixture. Sprinkle with 1/2 cup Parmesan cheese.
5. Bake uncovered until noodles are done, 35 to 40 minutes. Let stand 10 minutes before cutting.
