Four-Cheese Vegetable Lasagna

Ready in 1 hour

Try this Four-Cheese Vegetable Lasagna recipe, or contribute your own. "Italian" and "Casseroles" are two of the tags cooks chose for Four-Cheese Vegetable Lasagna.

Top-ranked recipe named "Four-Cheese Vegetable Lasagna"


Ingredients

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10 oz Frozen chopped spinach
12 lasagna noodles; Uncooked
2 c broccoli; Chopped
3 c 1% low-fat milk
Freshly ground pepper
1 c Mozzarella cheese, part skim
1/2 c Swiss cheese; Shredded
3 Garlic
1 1/2 c carrot; Thinly sliced
1/4 ts Salt
1 1/2 c 1% low-fat cottage cheese
2 ts Vegetable oil
1/2 c All-purpose flour
1/2 c Parmesan cheese; Grated
1/2 c bell pepper; Chopped, red
Cooking spray
1 c Green Onions; Sliced
1/4 ts Pepper

Original recipe makes 9

Servings  

Preparation

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 1/4 cup Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside. 5. Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 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 1/2 cup spinach mixture over noodles; sprinkle with 1/4 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@suffolk.lib.ny.us on Feb 28, 1999,

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