Four-Cheese Vegetable Lasagna
| Yield: | 9 servings |
| Categories: | Italian, Main Dishes, Casseroles, Pasta, Cheese |
| 12 | Uncooked lasagna noodles | |
| 2 | ts | Vegetable oil |
| Cooking spray | ||
| 2 | c | Chopped broccoli |
| 1 1/2 | c | Thinly sliced carrot |
| 1 | c | Sliced green onions |
| 1/2 | c | Chopped red bell pepper |
| 3 | Cloves garlic | |
| 1/2 | c | All-purpose flour |
| 3 | c | 1% low-fat milk |
| 1/2 | c | Grated Parmesan cheese; divided |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 10 | oz | Frozen chopped spinach; thawed --drained and squeezed dry |
| 1 1/2 | c | 1% low-fat cottage cheese |
| 1 | c | Mozzarella cheese; part skim milk, shredded |
| 1/2 | c | Shredded Swiss cheese |
| Freshly ground pepper; optional |
Advertisement