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Four-Cheese Vegetable Lasagna

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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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