| 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.
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