Veggie Lasagna
Source of Recipe
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List of Ingredients
12 lasagna noodles
2 teaspoons vegetable oil
cooking spray
2 cups broccoli -- chopped
1 1/2 cup carrot -- thinly sliced
1 cup green onions -- sliced
3 cloves garlic -- minced
1/2 cup all-purpose flour
3 cups lowfat milk
1/2 cup Parmesan cheese -- grated
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach -- thawed
1 1/2 cup ricotta cheese
2 eggs
1 cup mozzarella cheese -- part skim milk
1/2 cup Swiss cheese -- shredded
Recipe
Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375degrees F. Cook broccoli, carrot, onions, and garlic in a Dutch oven coated with cooking spray over medium high heat. Saute 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 high heat. Cook 5 minutes or until thick, stirring constantly. Add half of the Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat, stir in spinach. Reserve 1/2 cup of spinach mixture for top layer of casserole and set aside. Combine ricotta, eggs, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of ricotta 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. Sprinkle with remaining Parmesan mixture. Cover and bake for 35 minutes.
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