Name: Four Cheese Vegetable Lasagna
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Dutch	Meatless, Pasta	9	Servings

INGREDIENTS

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

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 <tpogue@idsonline.com> on Mar 20, 1997

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