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Four-Cheese Vegetable Lasagna



  • Prep Time: N/A
  • Cooking Time: N/A

Four-Cheese Vegetable Lasagna

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Cook lasagna noodles, omitting salt and fat. Drain; set aside.

2. Preheat oven to 375 oF.

3. 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 saute 7 minutes. Set aside.

4. 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.

5. Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread
1/2 cup spinach mixture in bottom of a 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, 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 375 oF for 35 minutes. Let stand 10
minutes before serving. Sprinkle with pepper, if desired.

Yield: 9 servings.

Calories 341 (22% from fat); fat 8.4g (sat 4.3g, mono 2.2g, poly 1.1g);
protein 21.6g; carb 44.9g; fiber 3.7g; chol 21mg; iron 3.2mg; sodium 457
mg.

Ingredients:

12 Uncooked lasagna noodles
2 ts Vegetable oil
Cooking spray
2 c Chopped broccoli
1 1/2 c Thinly sliced carrot
1 c Sliced green onions
1/2 c Chopped red bell pepper
3 Cloves garlic
1/2 c All-purpose flour
3 c 1% low-fat milk
1/2 c Grated Parmesan cheese;
-divided
1/4 ts Salt
1/4 ts Pepper
10 oz Frozen chopped spinach;
-thawed --drained and
-squeezed dry
1 1/2 c 1% low-fat cottage cheese
1 c Mozzarella cheese; part skim
-milk, shredded
1/2 c Shredded Swiss cheese
Freshly ground pepper;
-optional

Serves:

9 servings
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