- Four-Cheese Spinach Lasagna.jpg (42.58 KiB) Viewed 392 times
Preparation Time: 50 minutes
Cooking time: 50 minutes plus standing time
Serves: 12
If served as twelve portions, provides 277 cals, 14g fat (of which 5g saturates), 8g sugar and 0.5g salt per portion.
Ingredients
- 2 cups chopped fresh broccoli
- 1½ cups julienned carrots
- 1 cup sliced green onions
- ½ cup chopped sweet red pepper
- 3 garlic cloves, minced
- 2 tsp vegetable oil
- ½ cup all-purpose flour
- 3 cups whole milk
- ½ cup grated Parmesan cheese, divided
- ½ tsp salt
- ¼ tsp pepper
- 1 package (10oz) frozen chopped spinach, thawed and squeezed dry
- 1½ cups 4% cottage cheese
- 1 cup shredded part-skim mozzarella cheese
- ½ cup shredded Swiss cheese
- 12 lasagna noodles, cooked and drained
Method
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 ¼ 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 ½ cup of spinach mixture in a greased 13in x 9in baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and ¾ cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
4. Cover and bake at 190°C/Fan 170°C/Gas Mark 5 for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
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