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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Ingredients:
8 lasagna noodles |
2 tablespoons olive oil |
2 heads broccoli, chopped |
2 carrots, thinly sliced |
1 large onion, chopped |
2 green bell peppers, chopped |
2 small zucchini, sliced |
3 garlic cloves, minced |
1/2 cup all-purpose flour |
3 cups 2% low-fat milk |
3/4 cup parmesan cheese, divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
11 ounces spinach, baby spinach |
8 ounces part-skim cottage cheese |
24 ounces part-skim ricotta cheese |
2 1/2 cups part-skim mozzarella cheese, shredded and divided |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large skillet over medium heat. When oil is hot, add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
5. In a small bowl combine cottage and ricotta cheeses; stir well.
6. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
7. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
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