Cheesy Lasagna: The Best Cheesy Lasagna Recipe from Cook'n

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	Cheesy Lasagna

Serves: 12

It's easy to sing the praises of lasagna-it's cheesy, filling and loved by all ages. And a good lasagna recipe is invaluable when you have to feed a crowd, want a make-ahead meal or need to supply a covered dish.

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   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

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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.

1 SERVING: Calories 325 (Calories from Fat 155); Fat 17g (Saturated 7g); Cholesterol 30mg; Sodium 680mg; Carbohydrates 26g (Dietary Fiber 1g); Protein 18g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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