Four Cheese Spinach Lasagna Recipe
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 This recipe for Four Cheese Spinach Lasagna, by Taste of Home, is from The Vold Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Taste of Home
Added: Tuesday, May 13, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
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 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 375º for 35 min. Uncover; bake 15 min. longer or until bubbly. Let stand 15 min. before cutting. |
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