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Four Cheese Spinach Lasagna Recipe

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This recipe for Four Cheese Spinach Lasagna, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taste of Home
Added: Tuesday, May 13, 2008


2 c. chopped fresh broccoli
1 1/2 c. julienned carrots
1 c. sliced green onions
1/2 c. chopped sweet red pepper
3 garlic cloves, minced
2 tsp. vegetable oil
1/2 c. flour
3 c. milk
1/2 c. grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 1/2 c. small curd cottage cheese
1 c. (4 oz.) shredded mozzarella cheese
1/2 c. shredded Swiss cheese
12 lasagna noodles, cooked and drained

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 min. Reduce heat; add 1/4 c. Parmesan cheese, salt and pepper. Cook 1 min. longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 c. aside. In a bowl, combine cottage cheese, mozzarella and Swiss. Spread 1/2 c. of spinach mixture in a greased 9 x 13 in. pan. Layer with four noodles, half of the cheese mixture and vegetables and 3/4 c. spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. Cover and bake at 375 for 35 min. Uncover; bake 15 min. longer or until bubbly. Let stand 15 min. before cutting.




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