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Four Cheese Vegetable Lasagna

Veggie.Lover's picture
  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
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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.
Set 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 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Four Cheese Vegetable Lasagna Recipe