Four-Cheese Vegetable Lasagna Recipe

Name: Four-Cheese Vegetable Lasagna
Yield: 4 servings
Cuisine: American
Ingredients: 12 uncooked lasagna noodles; 2 teaspoons vegetable oil; Cooking spray; 2 cups chopped broccoli; 1 1/2 cups thinly sliced carrot; 1 cup sliced green onions; 1/2 cup chopped red bell pepper; 3 garlic cloves, minced; 1/2 cup all-purpose flour; 3 cups 1% low-fat milk; 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 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; Freshly ground pepper (optional)

Servings: persons

12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1 1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
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
Freshly ground pepper (optional)

1
Cook lasagna noodles, omitting salt and fat. Drain; set aside.
2
Preheat oven to 375u00b0.
3
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 saute 7 minutes. Set aside.
4
Place flour in a medium saucepan. 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 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.
5
Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 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, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375u00b0 for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 uncooked lasagna noodles, 2 teaspoons vegetable oil, Cooking spray, 2 cups chopped broccoli, and more.

Yes, Four-Cheese Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four-Cheese Vegetable Lasagna

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