While this recipe is a little more time intensive, it knocks all other vegetarian lasagnas out of the park! It also freezes and reheats well.
Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375?. 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 saut? 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 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. 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? for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 38 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 32.9mg||10 %|
|Sodium 339.4mg||12 %|
|Potassium 385.3mg||10 %|
|Total Carbohydrate 31.4g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.7g|
|Protein 12.2g||17 %|
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Calories per serving: 213
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