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Four-Cheese Vegetable Lasagna

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.

Cooking Light APRIL 1997

  • Yield: 9 servings

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)

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Four-Cheese Vegetable Lasagna Recipe

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