Four-Cheese Vegetable Lasagna
The recipe Four-Cheese Vegetable Lasagna could satisfy your Mediterranean craving in around 45 minutes. One portion of this dish contains approximately 22g of protein, 9g of fat, and a total of 349 calories. This recipe serves 9. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, salt, milk, and a few other things to make it today. To use up the low fat milk you could follow this main course with the Salted Caramel Brownie Milkshake as a dessert. It works well as a main course.
Instructions
Cook lasagna noodles, omitting salt and fat.
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 saut 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.