Four-cheese Spinach Lasagna |
|
 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
|
this sounds yummy! i cant wait to try it. Ingredients:
2 cups chopped fresh broccoli |
1 1/2 cups julienned carrots |
1 cup sliced green onion |
1/2 cup chopped sweet red pepper |
3 cloves garlic, minced |
2 teaspoons vegetable oil |
1/2 cup all-purpose flour |
3 cups milk |
1/2 cup grated parmesan cheese, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 1/2 cups small curd cottage cheese |
4 ounces shredded mozzarella cheese |
1/2 cup shredded swiss cheese |
12 lasagna noodles, cooked and drained |
Directions:
1. In a skillet, saute the vegetables and garlic in oil until crisp-tender.
2. Remove from the heat; set aside.
3. In a heavy saucepan, whisk flour and milk until smooth.
4. Bring to a boil; cook and stir for 2 minutes.
5. Reduce heat; add 1/4 cup Parmesan cheese, salt and pepper.
6. Cook 1 minute longer or until cheese is melted.
7. Remove from the heat; stir in spinach.
8. Set 1 cup aside.
9. In a bowl, combine cottage cheese, mozzarella and Swiss.
10. Spread 1/2 cup of spinach mixture into a greased 13 x 9 x 2 inch baking dish.
11. Layer with 4 noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture.
12. Repeat layers.
13. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
14. Cover and bake at 375 for 35 minutes.
15. Uncover; bake 15 minutes longer or until bubbly.
16. Let stand 15 minutes before cutting.
|
|