What a nice twist on the traditional meat-and-red sauce-lasagna. I made a few changes but basically stuck to both the ingredients and preparation. Instead of broccoli, carrot and green onions I roasted zucchini, red bell pepper and mushrooms to layer with the noodles and sauce. I replaced the frozen spinach with a 5-oz bag of fresh baby spinach. I used same the same varieties of cheeses but in different amounts. Some people don't add herbs on their own then seem surprised that it lacks flavor. To me, if a recipe reads as bland, it's probably going to taste bland. So I added dried basil, oregano and marjoram to the sliced veggies before tossing them in olive oil and roasting, then freshly grated nutmeg to the sauce. Letting the finished product stand for 10 minutes (which was difficult - it looked/smelled so good) resulted in a firm slice with great texture and excellent flavors. Will be a 'meatless Monday' regular at our house - leftovers reheat well too!
Four-Cheese Vegetable Lasagna
This lasagna from our November/December 1992 issue proves a welcome change from your standard meat-and-tomato-based dishes. The creamy white sauce in this meatless version complements the spinach and fresh broccoli. A lasagne isn't a lasagna unless it's both filling and flavorful--and this one is that and more.
More From Cooking Light
- Calories: 341
- Calories from fat: 22%
- Fat: 8.4g
- Saturated fat: 4.3g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.1g
- Protein: 21.6g
- Carbohydrate: 44.9g
- Fiber: 3.7g
- Cholesterol: 21mg
- Iron: 3.2mg
- Sodium: 457mg
- Calcium: 394mg
- 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)
- Cook lasagna noodles, omitting salt and fat. Drain; set aside.
- Preheat oven to 375°.
- 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 sauté 7 minutes. Set aside.
- 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.
- 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 375° for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.
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