Recipe: Four-Cheese Spinach Lasagna (vegetable and cheese layers with parmesan-spinach cream sauce)

FOUR-CHEESE SPINACH LASAGNA

12 lasagna noodles, cooked and drained
FOR THE VEGETABLES:
2 cups chopped fresh broccoli
1 1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red bell pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
FOR THE SPINACH MIXTURE:
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided use
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and well drained
FOR THE CHEESE MIXTURE:
1 1/2 cups small-curd cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded Swiss cheese

Preheat oven to 375 degrees F.

Cook lasagna noodles according to package directions; drain and set aside.

TO PREPARE THE VEGETABLES:
In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from heat; set aside.

TO PREPARE THE SPINACH MIXTURE:
In a heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir 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 heat; stir in spinach. Set 1 cup aside.

TO PREPARE THE CHEESE MIXTURE:
In a bowl, combine cottage cheese, mozzarella and Swiss cheeses.

TO ASSEMBLE AND BAKE THE LASAGNA:
Spread 1/2 cup spinach mixture in a greased 13x9x2-inch baking dish. Layer with 4 noodles, 1/2 of cheese mixture and vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining 1/4 cup Parmesan cheese.

Cover and bake in a preheated 375-degree F oven 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Makes 12 servings
From: Kimberly Kneisly, Englewood, Ohio
Adapted from source: Taste of Home