Veggie Lasagna

By [e-mail]

NUTRITIONAL INFORMATION

5 Points

Calories 272
Caloriesfromfat 27 %
Fat 8.3 g
Satfat 4.4 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 18.5 g
Carbohydrate 31.2 g
Fiber 3.6 g
Cholesterol 20 mg
Iron 1.4 mg
Sodium 589 mg
Calcium 456 mg

Ingredients

• Cooking Spray
• 2 Cups Chopped Onion
• 4 Garlic Cloves, Minced
• 2 Tsp Olive Oil, Divided
• 2 Cups Chopped Zucchini (about 8 ounces)
• 2 Cups Chopped Yellow Squash (about 8 ounces)
• 2 Cups thinly sliced carrots (about 8 ounces)
• 2 Cups Chopped Broccoli (about 6 ounces)
• 1 Tsp Salt, Divided
• 1/2 Cup All-Purpose Flour (about 2 1/4 ounces)
• 3 1/2 Cups Skim Milk
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided
• 1/4 teaspoon freshly ground black pepper
• Dash of nutmeg
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 1/2 cups 1% low fat cottage cheese
• 2 cups (8 ounces) pre-shredded part skim mozzarella cheese, divided 12 precooked lasagna noodles, divided

Preparation

Step 1

Preheat oven to 375°.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.