Four cheese vegetable lasagna

9 Servings

Ingredients

Quantity Ingredient
12 Whole lasagna noodles, uncooked
2 teaspoons Vegetable oil, or cooking spray
2 cups Broccoli, chopped
1½ cup Carrot, thinly sliced
1 cup Green onion, thinly sliced
½ cup Red bell pepper, chopped
3 Cloves garlic, minced
½ cup Flour, all purpose
3 cups 1% low-fat milk
2 ounces Parmesan cheese, grated
¼ teaspoon Salt
¼ teaspoon Pepper
10 ounces Frozen chopped spinach, squeezed dry
1½ cup 1% low-fat cottage cheese
4 ounces Part-skim mozzarella cheese
½ cup Swiss cheese, shredded
Freshly ground pepper

Directions

Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375F. 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 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 sasserole, and set aside. Combine cottage cheese, mozzerella dn Swiss cheese; stir well. Spread ½ 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 ½ 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 NOTES : This is one of the top ten recipes in the 10th Anniversary issue of Cooking Light

Recipe by: Cooking Light YEAR: 1997:Apr PAGE 117 Posted to MC-Recipe Digest V1 #527 by Terry Pogue <tpogue@...> on Mar 20, 1997

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