Name: Four-Cheese Vegetable Lasagna
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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables	Italian	Casseroles, Cheese, Italian, Main dishes, Pasta/noodl	9	servings

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

INSTRUCTIONS

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.
Recipe by: Cooking Light Magazine, April 1997, page 117
Posted to MM-Recipes Digest V4 #9 by ksonness@suffolk.lib.ny.us on Feb 28,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Unlock the mysteries of God. Jesus is the key”