Four Cheese Vegetable Lasagna Recipe
Ingredients
| Frozen chopped spinach package | 1 , thawed | |
| Vegetable cooking spray | ||
| Vegetable oil | 2 Teaspoon | |
| Broccoli | 2 Cup (16 tbs), chopped | |
| Carrot | 1 1/2 Cup (16 tbs), thinly sliced | |
| Green onions | 1 Cup (16 tbs), sliced | |
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Milk fat | 3 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 1/2 cups 1% low-fat cottage cheese | ||
| Mozzarella cheese | 1 Cup (16 tbs) | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| 12 cooked lasagna noodles (cooked without salt or fat) | ||
Directions
Press spinach between paper towels until barely moist, and set aside.
Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot.
Add broccoli and next 4 ingredients; saute 7 minutes.
Set aside.
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 5 minutes or until thickened, stirring constantly.
Add 1/4 cup Parmesan cheese, salt, and pepper; cook an additional 1 minute, stirring constantly.
Remove from heat; stir in spinach.
Reserve 1/2 cup spinach mixture to spread over top layer of noodles; set aside.
Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
Spread 1/2 cup remaining spinach mixture in bottom of a 13- x 9- 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 vegetable 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 1/2 cup Parmesan cheese.
Cover and bake at 375° for 35 minutes.
Let stand 5 minutes before serving.
Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot.
Add broccoli and next 4 ingredients; saute 7 minutes.
Set aside.
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 5 minutes or until thickened, stirring constantly.
Add 1/4 cup Parmesan cheese, salt, and pepper; cook an additional 1 minute, stirring constantly.
Remove from heat; stir in spinach.
Reserve 1/2 cup spinach mixture to spread over top layer of noodles; set aside.
Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
Spread 1/2 cup remaining spinach mixture in bottom of a 13- x 9- 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 vegetable 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 1/2 cup Parmesan cheese.
Cover and bake at 375° for 35 minutes.
Let stand 5 minutes before serving.
Chef
