Four-Cheese Vegetable Lasagna

Four-Cheese Vegetable Lasagna
Four-Cheese Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 1% low-fat milk

  • 1/2

    cup grated fresh Parmesan cheese (2 ounces) divided

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry

  • 1 1/2

    cups 1% low-fat cottage cheese

  • 1

    cup shredded part-skim Mozzarella cheese (4 ounces)

  • 1/2

    cup shredded Swiss cheese (2 ounces)

  • Freshly ground pepper (optional) freshly ground pepper

Directions

Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375º. 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 sauté 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 × 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 375º for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.

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