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Four-Cheese Spinach Lasagna
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serves/makes:
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ingredients
2 cups chopped fresh broccoli
1 cup julienned carrots
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 cloves garlic, minced
2 teaspoons vegetable oil
1/4 cup all-purpose flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
10 ounces frozen chopped spinach, thawed and well-drained
1 cup small-curd cottage cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
12 lasagna noodles, cooked and drained
directions
In a skillet, saute 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 cup 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 cheese. Spread cup spinach mixture in a greased 13-by-9-by 2-inch baking dish. Layer with four noodles, half of cheese mixture and vegetables and cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining parmesan cheese.
Cover and bake in 375 degrees F oven for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.
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Nutritional data has not been calculated yet.
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reviews & comments
October 13, 2007
Very tasty and quite easy to make if, unlike me, you know what you're doing. Even then it was fairly quick and easy.