Garden-Style Lasagna-by Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Garden-Style Lasagna

Categories: Main Dish

Yield: 12 Servings

 

Cooking spray

2 c chopped onion

4 garlic cloves,minced

2 t olive oil,divided

2 c chopped zucchini (about 8

-ounces)

2 c chopped yellow squash

-(about 8 ounces)

2 c thinly sliced carrot (about

-8 ounces)

2 c chopped broccoli (about 6

-ounces)

1 t salt,divided

1/2 c all-purpose flour (about 2

-1/4 ounces)

3 1/2 c 1% low-fat milk

1 c (4 ounces) grated fresh

-Parmesan cheese,divided

1/4 t freshly ground black pepper

Dash of nutmeg

1 (10-ounce) package frozen

-chopped

-spinach,thawed and drained

1 1/2 c 1% low-fat cottage cheese

2 c (8 ounces) preshredded

-part-skim

-mozzarella cheese,divided

12 precooked lasagna noodles

-divided

 

[Note: Cooking Light, MARCH 2006 Vegetable lasagna is a crowd-

pleaser and a classic make-ahead dish. You can use precut onions,

matchstick-cut carrots, and broccoli, in addition to precooked noodles,

to speed up preparation. If you make it ahead, let it cool completely,

then cover and chill. The next day, heat single servings in the

microwave. Freeze leftovers for dinner.

 

]

Preheat oven to 375.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking

spray. Add onion to pan; saut 4 minutes or until lightly browned. Add

garlic; saut 1 minute. Spoon onion mixture into a large bowl.

 

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and

yellow squash; saut 4 minutes or until tender and just beginning to

brown. Add to onion mixture.

 

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced

carrot; saut 4 minutes or until tender. Add chopped broccoli; saut 4

minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2

teaspoon salt; toss well to combine.

 

Place flour in a medium saucepan. Gradually add milk, stirring with a

whisk until blended. Bring to a boil over medium heat; cook 2 minutes

or until thick, stirring constantly. Remove from heat. Add 1/2 cup

Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until

smooth. Stir in spinach.

 

Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2

cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with

cooking spray. Arrange 4 noodles over spinach mixture in dish; top with

half of cottage cheese mixture (about 1 1/2 cups), half of vegetable

mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat

layers, ending with noodles. Spread remaining spinach mixture over

noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup

mozzarella.

 

Cover and bake at 375 for 20 minutes. Uncover and bake an additional 20

minutes or until cheese is bubbly and beginning to brown. Let stand 10

minutes before serving.

CALORIES 272 (27% from fat); FAT 8.3g (sat 4.4g,mono 2.5g,poly 0.5g);

PROTEIN 18.5g; CHOLESTEROL 20mg; CALCIUM 456mg; SODIUM 589mg; FIBER 3.

6g; IRON 1.4mg; CARBOHYDRATE 31.2g

 

 

 

 

 

 

 

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