| 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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