Four Cheese Vegetable Lasagna
Cooking Light, Five Star Recipes
Four Cheese Vegetable Lasagna
Cooking Light, Five Star Recipes
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1 (10 ounce) package frozen chopped spinach, thawed vegetable cooking spray 2 teaspoons vegetable oil 2 cups chopped fresh broccoli 1 1/2 cups thinly sliced carrot 1 cup sliced green onions 1/2 cup chopped sweet red pepper 3 cloves garlic, crushed 1/2 cup all purpose flour 3 cups 1% low fat milk 1/2 cup freshly grated Parmesan cheese, divided 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cup 1% low fat cottage cheese 1 cup (4 ounces) shredded part skim mozzarella cheese 1/2 cup (2 ounces) shredded Swiss cheese 12 cooked lasagna noodles (cooked without fat or salt) Directions: Drain spinach; press between paper towels to remove moisture; set aside. Coat a Dutch oven with cooking spray. Add oil; place over medium heat until hot. Add broccoli and next 4 ingredients; sauté 7 minutes. Set broccoli mixture 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, 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. Combine cottage cheese, mozzarella, and Swiss cheese, and stir well. Spread 1/2 cup spinach mixture in a 13x9x2 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture; top with half of cottage cheese 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°F for 35 minutes. Let stand 5 minutes before serving. Serves 9. |