Four Cheese Vegetable Lasagna
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Vegetable cooking spray||1|
|Vegetable oil||2 Teaspoon|
|Chopped broccoli||2 Cup (32 tbs) (Fresh)|
|Thinly sliced carrot||1 1⁄2 Cup (24 tbs), thinly sliced|
|Sliced green onions||1 Cup (16 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|All purpose flour||1⁄2 Cup (8 tbs)|
|1% low fat milk||3 Cup (48 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs), divided|
|1% low fat cottage cheese||1 1⁄2 Cup (24 tbs)|
|Shredded part skim mozzarella cheese||4 Ounce (1 Cup)|
|Shredded swiss cheese||2 Ounce (1/2 Cup)|
|Cooked lasagna noodles||12 (Cooked Without Salt / Fat)|
Press spinach between paper towels until barely moist, and set aside.
Coat a Dutch oven with cooking spray; add oil, and place over medium heat until hot.
Add broccoli and next 4 ingredients; saute 7 minutes.
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 5 minutes or until thickened, stirring constantly.
Add 1/4 cup Parmesan cheese, salt, and pepper; cook an additional 1 minute, stirring constantly.
Remove from heat; stir in spinach.
Reserve 1/2 cup spinach mixture to spread over top layer of noodles; set aside.
Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
Spread 1/2 cup remaining spinach mixture in bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray.
Arrange 4 lasagna noodles over spinach mixture; top with half of cottage cheese mixture, half of vegetable 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 1/2 cup Parmesan cheese.
Cover and bake at 375° for 35 minutes.
Let stand 5 minutes before serving.