[recipe] Four-Cheese Spinach Lasagna

[Guest guest]

This is what I am making for dinner tonight. I went

and chopped all the veggies in my food processor last

night, so now all I need do is boil the noodles, mix the roux

and the cheese layer, saute the veggies and assemble to

keep in the refrigerator until it is time to bake it.

 

Four-Cheese Spinach Lasagna

 

1 package (10oz) frozen chopped broccoli, thawed and drained

1 1/2 cups finely chopped or grated carrots

1 cup sliced green onions

1/2 cup chopped sweet red pepper

3 garlic cloves, minced

2 tsp olive oil

1/2 cup all-purpose flour

3 cups soy milk

1/2 cup grated Parmesan cheese, divided

1/2 tsp salt

1/4 tsp pepper

1 package (10oz) frozen chopped spinach, thawed and well drained

1 1/2 cups small curd cottage cheese

1 cup shredded mozzarella cheese

1/2 cup shreddded Swiss cheese

12 lasagna noodles, cooked and drained

 

In a skillet, saute the vegetables and garlic in the

olive oil until crisp tender. Remove from heat; set

aside. In a heavy saucepan, whisk the flour and

milk until smooth. Bring to a boil; cook and stir for

2 minutes. Reduce heat; add 1/4 cup Parmesan

cheese, salt and pepper. Cook 1 minute longer or

until cheese is melted. Remove from the heat; stir in

the spinach. Set one cup of this sauce aside. In a bowl,

combine the cottage cheese, mozzarella cheese and Swiss.

Spread 1/2 cup of the spinach sauce in the bottom of

a greased 13x9x2 inch baking pan. Layer with four noodles,

half of the cheese mixture and vegetables and 3/4 cup

spinach mixture. Repeat layers. Top with remaining

noodles, reserved spinach mixture and remaining Parmesan

cheese. Cover and bake at 375 degrees for 35 minutes.

Uncover and bake 15 minutes longer or until bubbly.

Let stand 15 minutes before cutting. Yield: 12 servings

 

~ PT ~

 

Heard melodies are sweet, but those unheard

Are sweeter.

~John Keats, poet (1795-1821)