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Four-Cheese Vegetable Lasagna




Source of Recipe


cookinglight






List of Ingredients



• 10 ounces packaged chopped frozen spinach, thawed
  
• vegetable cooking spray
  
• 2 teaspoons vegetable oil
  
• 2 cups chopped fresh broccoli
  
• 1-1/2 cups thinly sliced carrots
  
• 1 cup sliced fresh green onion
  
• 1/2 cup chopped sweet red pepper
  
• 3 garlic cloves, crushed
  
• 1/2 cup all-purpose flour
  
• 3 cups low-fat ( 1% percent) milk
  
• 1/2 cup freshly grated parmesan cheese, divided
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1-1/2 cups low fat (1%) cottage cheese
  
• 1 cup shredded part skim mozzarella cheese
  
• 1/2 cup shredded swiss cheese
  
• 12 cooked lasagna noodles, (cooked without salt or fat)
  






Instructions



1. Drain spinach; press between paper towels to remove moisture; set aside.
   
2. Coat a Dutch oven with cooking spray. Add oil; placeover medium heat until hot. Add broccoli and next 4 ingredients; saute 7 minutes. Set broccoli mixture aside.
   
3. Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 5 minutes or until thickened. Add 1/4 cup Parmesan cheese, salt, and pepper; cook, stirring constantly, 1 minute. Remove from heat; stir in spinach. Set aside 1/2 cup spinach mixture.
   
   
4. Combine cottage cheese, mozzarella, and Swiss cheese, and stir well. Spread 1/2 cup spinach mixture in a 13- x9- x 2-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover and bake at 375 degrees F for 35 minutes. Let stand 5 minutes before serving.
   
   






Final Comments


Servings: 9