- 2 cups fresh broccoli chopped
- 1 1/2 cups carrots julienned
- 1 cup green onions chopped
- 1/2 cup sweet red peppers chopped
- 3 cloves garlic minced
- 2 teaspoons vegetable oil
- 1/2 cup 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
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Swiss cheese
- 12 lasagna noodles cooked and
drained
This recipe makes 9 servings.
In a skillet, sauté the vegetables and
garlic in oil until crisp-tender. Remove
from the heat; set aside.
In a heavy saucepan, whisk flour and milk
until smooth. Bring to a boil; cook and stir
for 2 minutes. Reduce heat; add 1/4 C.
Parmesan cheese, salt and pepper. Cook 1
minute longer or until cheese is melted.
Remove from the heat; stir in spinach. Set 1
cup aside.
In a bowl, combine cottage cheese,
mozzarella and Swiss. Spread 1/2 cup of
spinach mixture in a greased 13x9 inch
baking dish. Layer with four noodles, half
of the cheese mixture and vegetables and 3/4
cup spinach mixture. Repeat layers. Top with
remaining noodles, reserved spinach mixture
and remaining Parmesan Cheese.
Cover and bake at 375 degrees for 35
minutes. Uncover and bake 15 minutes longer
or until bubbly. Let stand 15 minutes before
serving.
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