FOUR CHEESE SPINACH LASAGNA

By BobD

Ingredients

• 12 SERVINGS
• 2 cups chopped fresh broccoli
• 1 1/2 cups julienned carrots
• 1 cup sliced green onions
• 1/2 cup chopped sweet red pepper
• 3 garlic cloves, minced
• 2 teaspoons vegetable oil
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 1/2 cups small-curd cottage cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 12 lasagna noodles, cooked and drained

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

In a skillet, saute the vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.

In a heavy saucepan, whisk the flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.

In a bowl, combine the cottage cheese, mozzarella and Swiss.

Spread 1/2 cup of the spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture. Repeat layers.

Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Cover and bake at 375 degrees F for 35 minutes.

Uncover; bake 15 minutes longer or until bubbly.

Let stand 15 minutes before cutting.