Four-Cheese Spinach Lasagna

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Four-Cheese Spinach Lasagna

from " Taste of Home " magazine

 

2 cups chopped fresh broccoli

1 1/2 cups julienned carrots

1 cup sliced green onions

1/2 cup chopped sweet red pepper

3 garlic cloves, minced

2 teaspoons vegetable oil

1/2 cup all-purpose flour

3 cups milk

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 1/2 cups (12 ounces) 4% cottage cheese

1 cup shredded part-skim mozzarella cheese

1/2 cup shredded Swiss cheese

12 lasagna noodles, cooked and drained

 

Directions:

In a large skillet, saute vegetables and garlic in oil until crisp-tender.

Remove f

rom the heat; set aside.

 

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.

 

In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese.

Spread 1/2

cup of spinach mixture in a greased 13-in. x 9-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.

 

Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until

bubbly.

Let stand for 15 minutes before cutting. Yield: 12 servings.

 

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