Four Cheese Vegetable Lasagna(Low-Fat) - cooking recipe

Ingredients

1 (10 oz.) frozen chopped spinach, thaw and press
12 lasagna noodles, cooked
2 tsp. vegetable oil
2 c. broccoli
1 1/2 c. thin sliced carrots
1 c. green onions
garlic powder to taste
1/2 c. flour
3 c. low-fat milk
1/4 c. Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. low-fat cottage cheese
1 c. Mozzarella cheese, shredded
1/2 c. shredded Swiss cheese

Preparation

Coat Dutch oven or electric frypan with no fat cooking spray. Saute over medium heat for 7 minutes:
vegetable oil, broccoli, carrots, green onion and garlic powder.
In saucepan, bring flour and milk to boil and cook for 5 minutes.
Add Parmesan cheese, salt and pepper.
Cook 1 minute and remove from heat.
Stir in spinach; reserve 1/2 cup of mixture.
Combine cottage cheese, Mozzarella cheese and Swiss cheese.
In greased 13 x 9-inch baking pan, spread 1/2 cup spinach mixture, 4 cooked lasagna noodles, 1/2 cottage cheese mixture, 1/2 vegetable mixture and 1/2 spinach mixture.
Repeat, ending with noodles.
Spread reserved 1/2 cup spinach mixture over noodles.
Sprinkle with 1/4 cup grated Parmesan cheese.
Bake at 375\u00b0 for 35 minutes.