Recipe - Four Cheese Vegetable Lasagna

12 Whole lasagna noodles,
uncooked
2 teaspoon Vegetable oil, or cooking
spray
2 cup Broccoli, chopped
1 One half cup Carrot, thinly cut or sliced up
1 cup Green onion, thinly cut or sliced up
One half cup Red bell pepper, chopped
3 Cloves garlic, minced
One half cup Flour, all purpose
3 cup 1% lowfat milk
2 ounce Parmesan cheese, grated
One fourth teaspoon Salt
One fourth teaspoon Pepper
10 ounce Frozen chopped spinach,
squeezed dry
1 One half cup 1% lowfat cottage cheese
4 ounce Partskim mozzarella cheese
One half cup Swiss cheese, shredded
Freshly ground pepper

Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven
to 375F. Heat oil in a Dutch oven coated with cooking spray over medium
heat until hot. Add broccoli and next 4 ingredients (broccoli through
garlic), and satue 7 minutes. Set aside. Place flour in a medium saucepan.
Gradually add milk, stirring with a whisk until blended. Bring to a boil
over medium heat; cook 5 minutes or until thick stirring constantly. Add
One fourth cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring
constantly. Remove from heat; stir in spinach. Reserve One half cup spinach
mixture for top layer of sasserole, and set aside. Combine cottage cheese,
mozzerella dn Swiss cheese; stir well. Spread One half cup spinach mixture in
bottom of 13 x 9 inch baking dish coated with cooking spray. Arrange 4
lasagna noodles over spinach mixture in dish; top with half of cottage
cheese mixture and half of remaining spinach mixture. Repeat layers, ending
with noodles. Spread reserved One half cup spinach over noodles, sprinkle with
Parmesan cheese. Cover and bake at 375F for 35 minutes. Let stand 10
minutes before serving. Sprinkle with pepper, if desired

NOTES : This is one of the top ten recipes in the 10th Anniversary issue of
Cooking Light

Recipe by: Cooking Light YEAR: 1997:Apr PAGE 117 Posted to MCRecipe Digest
V1 #527 by Terry Pogue tpogue@idsonline.com on Mar 20, 1997