Four-Cheese Vegetable Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This lasagna from our November/December 1992 issue proves a welcome change from your standard meat-and-tomato-based dishes. The creamy white sauce in this meatless version complements the spinach and fresh broccoli. A lasagne isn't a lasagna unless it's both filling and flavorful-and this one is that and more. Ingredients:
12 uncooked lasagna noodles |
2 teaspoons vegetable oil |
cooking spray |
2 cups chopped broccoli |
1 1/2 cups thinly sliced carrot |
1 cup sliced green onions |
1/2 cup chopped red bell pepper |
3 garlic cloves, minced |
1/2 cup all-purpose flour |
3 cups 1% low-fat milk |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 1/2 cups 1% low-fat cottage cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup (2 ounces) shredded swiss cheese |
freshly ground pepper (optional) |
Directions:
1. Cook lasagna noodles, omitting salt and fat. Drain; set aside.
2. Preheat oven to 375°.
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 sauté 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° for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.
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