pasta - Four-Cheese Vegetable Lasagna

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Four-Cheese Vegetable Lasagna

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 package frozen chopped spinach -- (10-ounce) thawed

1 package frozen broccoli, sweet red pepper, onion,

and mushroom blend -- (16-ounce) thawed

1 1/2 cups 1% low-fat cottage cheese

1 cup shredded part-skim mozzarella cheese -- (4 ounces)

1/2 cup shredded reduced-fat Swiss cheese

3 cloves garlic -- crushed

1/2 cup all-purpose flour

3 cups 1% low-fat milk

1/2 cup freshly grated Parmesan cheese -- divided

1/2 teaspoon salt

1/4 teaspoon ground red pepper

Vegetable cooking spray

12 cooked lasagna noodles -- (cooked without salt or

fat)

 

Prep time: 25 minutes Cook time: 35 minutes

 

Drain spinach, and press gently between paper towels to remove excess

moisture. Combine spinach and broccoli blend; set aside. Combine cottage

cheese and next 3 ingredients; set aside.

 

Place flour in a medium saucepan. Gradually add milk, stirring with a wire

whisk until mixture is blended. Bring to a boil over medium heat, and cook 5

minutes or until mixture is thickened, stirring constantly. Remove from

heat, and add 1/4 cup Parmesan cheese, salt, and red pepper; stir until

cheese melts.

 

Coat a 13- x 9- x 2-inch baking dish with cooking spray. Spread 1/2 cup

cheese sauce evenly in bottom of dish, and reserve an additional 1/2 cup

cheese sauce. Arrange 4 lasagna noodles over cheese sauce; top with one-half

cottage cheese mixture, one-half vegetable mixture, and one-half remaining

cheese sauce. Repeat layers, ending with noodles. Top noodles with reserved

1/2 cup sauce and remaining 1/4 cup Parmesan cheese. Cover and bake at 375

for 35 minutes. Let stand 5 minutes before serving. Yield: 8 servings.

 

Per Serving:

 

Calories 357 Fat 7.1g Protein 24.3g

 

Carbohydrate 73.8g Cholesterol 21mg Sodium 562mg

 

Exchanges: 3 Very Lean Meat, 2 1/2 Starch, 2 Vegetable

 

Fiber 3.5g

Calcium 423mg

Iron 2.9mg

 

Source:

" Cooking Light, Light and Easy Cookbook (ISBN 0-8487-1597-7) "

 

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Per Serving (excluding unknown items): 82 Calories; 1g Fat (12.9% calories

from fat); 6g Protein; 13g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;

222mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat

Milk; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0