Recipe: Four-Cheese Vegetable Lasagna

Hi Tracey,

I've not tried this but it's a Cooking Light Five-Star recipe, so I'd say it's certainly worth a try. By the way, I tried tofu once...:-(

FOUR-CHEESE VEGETABLE LASAGNA
(9 Servings)

1 10-ounce pkg frozen chopped spinach, thawed
Vegetable cooking spray
2 tsp vegetable oil
2 cups chopped fresh broccoli
1-1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup freshly grated Parmesan cheese, divided
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups 1% low-fat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Drain spinach; press between paper towels to remove moisture; set aside.

Coat a Dutch oven with cooking spray. Add oil; place over medium heat until hot. Add broccoli and next 4 ingredients; saute 7 minutes. Set broccoli mixture aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 5 minutes or until thickened. Add 1/4 cup Parmesan cheese, salt, and pepper; cook, stirring constantly, 1 minute. Remove from heat; stir in spinach. Set aside 1/2 cup spinach mixture.

Combine cottage cheese, mozzarella, and Swiss cheese, and stir well. Spread 1/2 cup spinach mixture in a 13x9x2-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture; 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, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover and bake at 375 degrees for 35 minutes. Let stand 5 minutes before serving.

Calories 340; Fat 8.4g; Fiber 3.7g.

Let me know how it turns out if you do try it -

Janet