Creamy Vegetable Lasagna (Ww Friendly!) |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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I chose to lighten it up and make some changes to make it Weight Watcher friendly. I like it better this way. You will never believe it is low fat and good for you. You will think you are eating Alfredo. I serve this every Christmas Eve, because our family does a meatless Italian dinner. It is fantastic and I hope you love it as much as we do. You can use no boil noodles, but I prefer the regular in this particular recipe. I also use all fresh veggies, not frozen. It is so colorful and pretty, in addition to being delicious. Ingredients:
2 cups broccoli, chopped |
1 1/2 cups carrots, julienned |
1 cup green onion, sliced |
1/2 cup red pepper, chopped |
3 garlic cloves, minced |
2 teaspoons vegetable oil |
1/2 cup all-purpose flour |
3 cups skim milk |
1/2 cup parmesan cheese, grated and divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 1/2 cups fat-free cottage cheese |
1 1/2 cups lowfat mozzarella cheese, shredded |
12 lasagna noodles, cooked and drained |
Directions:
1. In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
2. In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
3. In a large bowl, combine the cottage cheese and mozzarella cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
4. Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
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