This rich cheesy lasagna has become one of my specialties. It’s packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I’m never afraid to serve the colorful casserole to guests, since it’s always a huge success. -George McFadden, Nashville, TN
Savings in new york, NY 10023 Change Zip
2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (12 ounces) 4% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained
In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 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 the heat; stir in spinach. Set 1 cup aside.
In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Nutritional Facts 1 piece equals 263 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 366 mg sodium, 32 g carbohydrate, 3 g fiber, 15 g protein.
Posted by Alexander McFadden
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