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Four-Cheese Spinach Lasagna

This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. —Kimberly Kneisly, Englewood, Ohio
  • Total Time
    Prep: 50 min. Bake: 50 min. + standing
  • Makes
    12 servings

Ingredients

  • 2 cups chopped fresh broccoli
  • 1-1/2 cups julienned carrots
  • 1 cup sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 3 garlic cloves, minced
  • 2 teaspoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups 4% cottage cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 12 lasagna noodles, cooked and drained

Directions

  • In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
  • 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 1/4 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.
  • In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the 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° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 277 calories, 9g fat (5g saturated fat), 22mg cholesterol, 415mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

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