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Title: Four Cheese Vegetable Lasagna (Modified)
Yield: 9 Servings

Ingredients

     12    whole Lasagna noodles
           -(Creamette); uncooked
      2 ts cooking wine; or cooking
           -spray
      2 c  broccoli; chopped
  1 1/2 c  carrot; thinly sliced
      1 c  green onion; thinly sliced
    1/2 c  red bell pepper; chopped
      3    cloves garlic; minced
    1/2 c  flour; all purpose
      3 c  skim milk
      2 oz Parmesan cheese; grated
    1/4 ts salt
    1/4 ts pepper
     10 oz frozen chopped spinach;
           -squeezed dry
  1 1/2 c  fat-free cream cheese
      4 oz fat-free mozzarella cheese
    1/2 c  Swiss cheese; shredded
           freshly ground pepper

Instructions

Cook lasagna noodles, omitting salt and fat. Drain; set aside.
Preheat oven to 375F.
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 saute 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 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 over noodles, sprinkle with Parmesan cheese. Cover
and bake at 375F for 35 minutes. Let stand 10 minutes before serving.
Sprinkle with pepper, if desired.

Originally from the November/December 1992 issue. Listed as one of the 10
best ever Cooking Light recipes in the April 1997 issue.

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NOTES : This is one of the top ten recipes in the 10th Anniversary issue of
Cooking Light

Contributor: Cooking Light YEAR: 1997:Apr PAGE 117

Preparation Time: 0:00

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