Four-Cheese Spinach Lasagna

Name: Four-Cheese Spinach Lasagna
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 176 grams chopped fresh broccoli; 192 grams julienned carrots; 12 lasagna noodles, cooked and drained; 340 grams 1-1/2 cups 4% cottage cheese; 63 grams all-purpose flour; 3 garlic cloves, minced; 100 grams sliced green onions; 732 milliliters milk; 50 grams grated Parmesan cheese, divided; 113 grams cup shredded part-skim mozzarella cheese; 0 teaspoons pepper; 75 grams chopped sweet red pepper; 1 teaspoons salt; 283 grams package frozen chopped spinach, thawed and squeezed dry; 54 grams shredded Swiss cheese; 2 teaspoons vegetable oil

The recipe Four-Cheese Spinach Lasagna can be made in approximately 1 hour and 40 minutes. This main course has 268 calories, 16g of protein, and 9g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up spinach, green onions, swiss cheese, and a few other things to make it today. Users who liked this recipe also liked Four-Cheese Spinach Lasagna, The Cheesiest Spinach and Cheese Lasagna, and Four Cheese Sausage & Spinach Lasagna.

Instructions

In a large skillet, saute vegetables and garlic in oil until crisp-tender.

Ingredients you will need

Vegetable

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Remove from the heat; set aside.

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 1 minute longer or until cheese is melted.

Ingredients you will need

Parmesan

Salt And Pepper

Cheese

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from the heat; stir in spinach. Set 1 cup aside.

Ingredients you will need

Spinach

In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese.

Ingredients you will need

Cottage Cheese

Swiss Cheese

Mozzarella

Equipment you will use

Bowl

Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish.

Ingredients you will need

Spinach

Spread

Equipment you will use

Baking Pan

Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Ingredients you will need

Parmesan

Vegetable

Pasta

Spinach

Cheese

Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly.

Equipment you will use

Oven

Let stand for 15 minutes before cutting.

Equipment

Ingredients

Servings:

176grams

chopped fresh broccoli 192grams

julienned carrots 12

lasagna noodles, cooked and drained 340grams

1-1/2 cups 4% cottage cheese 63grams

all-purpose flour 3

garlic cloves, minced 100grams

sliced green onions 732milliliters

milk 50grams

grated Parmesan cheese, divided 113grams

cup shredded part-skim mozzarella cheese 0teaspoons

pepper 75grams

chopped sweet red pepper 1teaspoons

salt 283grams

package frozen chopped spinach, thawed and squeezed dry 54grams

shredded Swiss cheese 2teaspoons

vegetable oil

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Antinori Villan Antinori Chianti Classico Riserva with a 4.6 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.