A recipe for a great IC- friendly casserole:

It’s that time of the year again. There’s a nip in the air. This is a time to start thinking of getting cozy near a fire and spending more time inside. The foods of the cooler months often remind us of those homey feelings from childhood. Casseroles—hearty foods that warm you inside, and stay with you—are just the thing in the fall.

Here is a recipe for a great IC- friendly casserole:
Mushroom Lasagna (Vegetarian, no tomato sauce)

Sauce ingredients: 3 T butter 1 ½ lb. fresh mushroom halves or pieces 1 t. grated lemon zest ¼ c. flour 1 tsp. salt 2 ½ c. milk ½ c. minced fresh parsley 2 T white wine (optional)	Cheese: 1 lb. cottage cheese 8 oz. grated packaged mozzarella
	Pasta: 8 oz. lasagna noodles

Sauce preparation:
Melt butter in large saucepan. Add mushrooms and lemon zest. Sauté until mushrooms are wilted. Blend in flour and salt. Gradually stir in milk, followed by parsley and wine. Cook and stir until sauce thickens, making sure to boil off the alcohol from the wine. Makes 1 quart.
Put it together:

• Mix the two cheeses together in a small bowl. Build this dish in a 13" X 9" flat pan as you would a lasagna: noodle layer, sauce layer and cheese layer. Be sure to save a little sauce to cover the top layer of noodles so they will not dry out.
• Cook for 45 minutes at 325°. If desired, cover with foil for first half of cooking time to make it juicier.
• Let dish stand for 20 minutes before serving.

You can enjoy this dish any time. It can be made ahead of time, covered with foil, and reheated in the oven at 325° until hot and bubbly. It can even be frozen and put in the refrigerator the night before to thaw, then reheated for a delicious quick meal.
Enjoy!