Recipes for the Soul--- Lowfat Vegetable Lasagna

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Lowfat Vegetable Lasagna

Servings: 9Total Time: 75 min.Baking Time: 35 min.Preparation Time: 30 min.Ingredients:12 lasagna noodles2 teaspoons vegetable oilcooking spray2 cups broccoli - chopped1 1/2 cups carrot - thinly sliced1 cup green onions - sliced1/2 cup bell pepper - chopped3 cloves garlic - minced1/2 cup all-purpose flour3 cups milk, 1% lowfat1/2 cup Parmesan cheese - grated1/4 teaspoon salt1/4 teaspoon pepper10 ounces frozen chopped spinach - thawed1 1/2 cups cottage cheese, lowfat1 cup mozzarella cheese, part skim milk1/2 cup Swiss cheese - shreddedInstructions:Cook lasagna noodles, omitting salt and fat. Drain; set aside.Preheat oven to 375 degrees F. Heat oil in a Dutch oven coated with cooking spray over medium high heat until hot. Add broccoli, carrot, onions, bell pepper, and garlic. 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 high heat. Cook 5 minutes or until thick, stirring constantly. Add half of the Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat, stir in spinach. Reserve 1/2 cup of spinach mixture for top layer of casserole and set aside.Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread1/2 cup spinach mixture in the 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 remaining Parmesan mixture. Cover and bake for 35 minutes. Let stand 10 minutes before serving.Nutritional Info (per serving)Calories: 631Calories From Fat: %14Protein: 32gCarbohydrate: 103mgCholesterol: 21mgSodium: 469mg

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