Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3

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.

Recipe by Cooking Light April 1997

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Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook lasagna noodles, omitting salt and fat. Drain; set aside.

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  • 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.

Nutrition Facts

341 calories; calories from fat 22%; fat 8.4g; saturated fat 4.3g; mono fat 2.2g; poly fat 1.1g; protein 21.6g; carbohydrates 44.9g; fiber 3.7g; cholesterol 21mg; iron 3.2mg; sodium 457mg; calcium 394mg.
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