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    Four-Cheese Spinach Lasagne


    Source of Recipe


    cookbookcookery


    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
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 (10-ounce) package 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 lasagne noodles, cooked and drained


    Instructions


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

    2. In a heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in1/4 cup Parmesan cheese,
      salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from heat; stir in spinach. Set 1 cup aside.

    3. In a bowl, combine cottage cheese, mozzarella and Swiss cheeses. Spread 1/2 cup spinach mixture in a greased 13x9x2-inch baking dish. Layer with 4 noodles, 1/2 of cheese mixture and vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining 1/4 cup Parmesan cheese.

    4. Cover. Bake in a preheated 375-degree oven 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.



    Final Comments


    Makes 12 servings
 

 

 

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