• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Four Cheese Vegetable Lasagna

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 12 Whole lasagna noodles,
  • -uncooked
  • 2 ts Vegetable oil, or cooking
  • -spray
  • 2 c Broccoli, chopped
  • 1 1/2 c Carrot, thinly sliced
  • 1 c Green onion, thinly sliced
  • 1/2 c Red bell pepper, chopped
  • 3 Cloves garlic, minced
  • 1/2 c Flour, all purpose
  • 3 c 1% low-fat milk
  • 2 oz Parmesan cheese, grated
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 10 oz Frozen chopped spinach,
  • -squeezed dry
  • 1 1/2 c 1% low-fat cottage cheese
  • 4 oz Part-skim mozzarella cheese
  • 1/2 c Swiss cheese, shredded
  • Freshly ground pepper


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

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