Four Cheese Vegetable Lasagna
Ingredients
- 1/2 c Flour, all purpose
- 12 Whole lasagna noodles,
- 1/2 c Red bell pepper chopped
- 1 1/2 c Carrot thinly sliced
- 4 oz Part-skim mozzarella cheese
- 1 c Green onion thinly sliced
- 1 1/2 c 1% low-fat cottage cheese
- 3 c 1% low-fat milk
- 2 c Broccoli chopped
- 3 Garlic minced
- Black Pepper freshly ground
- 10 oz Frozen chopped spinach,
- 1/2 c Swiss cheese shredded
- 2 ts Vegetable oil or cooking
- 2 oz Parmesan cheese grated
- 1/4 ts Salt
- 1/4 ts Pepper
Instructions
- Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375F. 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 satue 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 sasserole, and set aside. Combine cottage cheese, mozzerella dn Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach over noodles, sprinkle with Parmesan cheese. Cover and bake at 375F for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired NOTES : This is one of the top ten recipes in the 10th Anniversary issue of Cooking Light Recipe by: Cooking Light YEAR: 1997:Apr PAGE 117 Posted to MC-Recipe Digest V1 #527 by Terry Pogue on Mar 20, 1997
