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Four Cheese Vegetable Lasagna
12 whole lasagna noodles -- uncooked
2 teaspoons vegetable oil -- or cooking spray
2 cups broccoli -- chopped
1 1/2 cups carrot -- thinly sliced
1 cup green onion -- thinly sliced
1/2 cup red bell pepper -- chopped
3 cloves garlic -- minced
1/2 cup flour -- all purpose
3 cups 1% low-fat milk
2 ounces parmesan cheese -- grated
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach -- squeezed dry
1 1/2 cups 1% low-fat cottage cheese
4 ounces part-skim mozzarella cheese
1/2 cup swiss cheese -- shredded
freshly ground pepper
Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375F. 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 satue 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 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 sasserole, and set aside.
Combine cottage cheese, mozzerella, Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of 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 and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach over noodles, sprinkle with Parmesan cheese. Cover and bake at 375F for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired
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