Four-Cheese Vegetable Lasagna
By Lv2Cook
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
Details
Servings 1
Preparation
Step 1
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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