Side Pannel
Four Cheese Vegetable Lasagna
Four Cheese Vegetable Lasagna
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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