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Four Cheese Spinach Lasagna Recipe

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This recipe for Four Cheese Spinach Lasagna, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evon Engelhaupt


2 cups chopped fresh broccoli
1 cups julienned carrots
1 cup sliced green onions
cup chopped sweet red pepper
3 garlic cloves, minced
2 tsp vegetable oil
cup flour
3 cups milk
cup grated Parmesan cheese, divided
tsp salt
tsp pepper
1 pkg (10 oz) frozen chopped spinach thawed and well drained)
1 cup ricotta cheese
1 cup (4 oz) shredded mozarella cheese
cup 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 and set aside.

In a heavy saucepan, whisk flour and milk til smooth. Bring to a boil, cook and stir for 2 minutes. Reduce heat, add cup Parmesan cheese, salt and pepper and cook one minute longer, till cheese is melted. Remove from the heat, stir in spinach. Set 1 cup aside.

In a bowl, combine ricotta cheese, mozzarella cheese and Swiss cheese. Spread cup of spinach mixture in a greased 13 x 9 pan Layer with 4 noodles, half of the cheese mixture and vegetables and 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 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.

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