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Four-Cheese Spinach Lasagna




Source of Recipe


Source: Taste of Home magazine


List of Ingredients




2 cups chopped fresh broccoli

1 1/2 cups julienned carrots

1 cup sliced green onions

1/2 cup chopped sweet red pepper

3 garlic cloves, minced

2 teaspoons vegetable oil

1/2 cup all-purpose flour

3 cups milk

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 1/2 cups small-curd cottage cheese

1 cup (4 ounces) shredded mozzarella cheese

1/2 cup shredded Swiss cheese

12 lasagna noodles, cooked and drained



Recipe



In a skillet, saute the vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.


In a heavy saucepan, whisk the flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.


In a bowl, combine the cottage cheese, mozzarella and Swiss.

Spread 1/2 cup of the spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture. Repeat layers.


Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. Cover and bake at 375 degrees F for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.