Four-cheese vegetable lasagna
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Uncooked lasagna noodles | |
| 2 | teaspoons | Vegetable oil |
| Cooking spray | ||
| 2 | cups | Chopped broccoli |
| 1½ | cup | Thinly sliced carrot |
| 1 | cup | Sliced green onions |
| ½ | cup | Chopped red bell pepper |
| 3 | Cloves garlic | |
| ½ | cup | All-purpose flour |
| 3 | cups | 1% low-fat milk |
| ½ | cup | Grated Parmesan cheese; divided |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 10 | ounces | Frozen chopped spinach; thawed --drained and squeezed dry |
| 1½ | cup | 1% low-fat cottage cheese |
| 1 | cup | Mozzarella cheese; part skim milk, shredded |
| ½ | cup | Shredded Swiss cheese |
| Freshly ground pepper; optional | ||
Directions
1. Cook lasagna noodles, omitting salt and fat. Drain; set aside.
2. Preheat oven to 375 oF.
3. 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 saute 7 minutes. Set aside. 4. 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 ¼ cup Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve ½ cup spinach mixture for top layer of casserole, and set aside.
5. Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread ½ cup spinach mixture in 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 cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved ½ cup spinach mixture over noodles; sprinkle with ¼ cup Parmesan cheese. Cover and bake at 375 oF for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.
Yield: 9 servings.
Calories 341 (22% from fat); fat 8.4g (sat 4.3g, mono 2.2g, poly 1.1g); protein 21.6g; carb 44.9g; fiber 3.7g; chol 21mg; iron 3.2mg; sodium 457 mg.
Recipe by: Cooking Light Magazine, April 1997, page 117 Posted to MM-Recipes Digest V4 #9 by ksonness@... on Feb 28, 1999, converted by MM_Buster v2.0l.