Four-Cheese Spinach Lasagna

Dinner

This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success.

Average Rating: 4.272727

TOTAL TIME: Prep: 50 min. Bake: 50 min. + standing
YIELD: 12 servings.

Ingredients

2 cups chopped fresh broccoli
1-1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups whole milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups 4% cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained

Instructions

1. In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
2. In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside.
3. In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
4. Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts

1 piece: 277 calories, 9g fat (5g saturated fat), 22mg cholesterol, 415mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 16g protein.
Diabetic Exchanges:
2 starch, 2 medium-fat meat.