Ingredients Jump to Instructions ↓

  1. 12 Whole lasagna noodles, uncooked

  2. 2 teaspoons Vegetable oil, or cooking spray

  3. 2 cups Broccoli, chopped

  4. 1 1/2 cup Carrot, thinly sliced

  5. 1 cup Green onion, thinly sliced

  6. cup Red bell pepper, chopped

  7. 3 Cloves garlic, minced

  8. cup Flour, all purpose

  9. 3 cups 1% low-fat milk

  10. 2 ounces Parmesan cheese, grated

  11. teaspoon Salt

  12. teaspoon Pepper

  13. 10 ounces Frozen chopped spinach, squeezed dry

  14. 1 1/2 cup 1% low-fat cottage cheese

  15. 4 ounces Part-skim mozzarella cheese

  16. cup Swiss cheese, shredded

  17. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 ¼ cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve ½ cup spinach mixture for top layer of sasserole, and set aside. Combine cottage cheese, mozzerella dn Swiss cheese; stir well. Spread ½ 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 ½ 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 NOTES : This is one of the top ten recipes in the 10th Anniversary issue of Cooking Light Recipe by: Cooking Light YEAR: 1997:Apr PAGE 117 Posted to MC-Recipe Digest V1 #527 by Terry Pogue on Mar 20, 1997


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