Four-Cheese Vegetable Lasagna
- 1 (10-ounce) package frozen chopped spinach, thawed
- 2 teaspoons vegetable oil
- 2 cups chopped fresh broccoli
- 1½ cups thinly sliced carrots
- 1 cup sliced green onions
- ½ cup chopped red bell pepper
- 3 garlic cloves, crushed
- ½ cup all-purpose flour
- 3 cups low-fat milk
- ½ cup (about 2 ounces) grated Parmesan cheese, divided
- Salt, to taste
- ¼ teaspoon pepper
- 1½ cups (12 ounces) part-skim ricotta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- ½ cup (2 ounces) shredded Swiss cheese
- 12 cooked lasagna noodles (cooked without salt or fat)
Instructions:
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- Preheat the oven to 375°F.
- Press the spinach between paper towels until barely moist, and set aside.
- Coat a Dutch oven with cooking spray; place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper, and garlic; sauté 7 minutes. Set aside.
- Place the flour in a medium saucepan. Gradually add the milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook for 5 minutes or until thickened, stirring constantly. Add ¼ cup of the Parmesan cheese, the salt, and the pepper; cook an additional minute, stirring constantly. Remove from the heat; stir in the spinach. Reserve ½ cup of the mixture, and set aside.
- Combine the ricotta, mozzarella, and Swiss cheeses; stir well. Spread ½ cup of the spinach mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray.
- Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with noodles. Spread the reserved ½ cup of spinach mixture over the noodles, and sprinkle with the remaining ¼ cup of Parmesan cheese. Cover and bake for 35 minutes.
- Let stand 5 minutes before serving.