Four-cheese Vegetable Lasagna

An infinite sin deserves an infinite punishment because it receives its aggravation from the dignity of the person against whom it is committed. So the sufferings of Christ, though finite in regard of His human nature, received an infinite value from the infiniteness of His person, equivalent to the debts of all that come to Him. Sin is finite in regard to this subject, infinite in regard to the great God against whom it is. The sufferings of Christ are infinite in regard of the subject and infinitely please the Governor of the world unto whom the offering is made.

Stephen Charnock

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

INGREDIENTS

12		Uncooked lasagna noodles
2	t	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	t	Salt
1/4	t	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

Cook lasagna noodles, omitting salt and fat. Drain; set aside.  Preheat
oven to 375 oF. 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. 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. 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  on Feb 28, 1999, converted by  MM_Buster v2.0l.

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