Four Cheese Vegetable Lasagna
Source of Recipe
Cooking Light
List of Ingredients
12 Whole lasagna noodles
2 teaspoons Vegetable oil or cooking
2 cups Broccoli chopped
1 1/2 cups Carrot thinly sliced
1 cup Green onion thinly sliced
1/2 cup Red bell pepper chopped
3 Cloves garlic minced
1/2 cup Flour all purpose
3 cups 1% low-fat milk
2 ounces Parmesan cheese grated
1/4 teaspoon Salt
1/4 teaspoon Pepper
10 ounces Frozen chopped spinach
1 1/2 cups 1% low-fat cottage cheese
4 ounces Part-skim mozzarella cheese
1/2 cup Swiss cheese shredded
Freshly ground pepperRecipe
Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375°F. Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and satue 7 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of sasserole, and set aside.
Combine cottage cheese, mozzerella and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach over noodles, sprinkle with Parmesan cheese. Cover and bake at 375F for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired
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