Four Cheese Vegtable Lasgna
by quarrycooks
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.
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INGREDIENTS
- 12 uncooked lasagna noodles
- 2 teaspoons vegetable oil
- Cooking ; spray
- 2 cups chopped broccoli
- 1 1/2 cups thinly sliced carrot
- 1 cup sliced green onions
- 1/2 cup chopped red bell pepper
- 3 garlic cloves ; minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10-ounce) package frozen chopped spinach ; thawed, drained, and squeezed dry
- 1 1/2 cups cottage cheese
- Freshly ; ground pepper
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (218g) | ||
| Recipe Makes: 9 Servings | ||
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| Calories: 213 | ||
| Calories from Fat: 38 (18%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 213
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