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Four-Cheese Spinach Lasagna

Source: Taste of Home
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Rating: 4   Reviews: 1 See Reviews
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  12 Servings
2 cups chopped fresh broccoli
1 1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 1/2 cups small-curd cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded swiss cheese
12 lasagna noodles, cooked and drained
Four-Cheese Spinach Lasagna Recipe at
In a skillet, saute the vegetables and garlic in oil until crisp-tender. Remove from the 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 spinach. Set 1 cup aside.

In a bowl, combine the cottage cheese, mozzarella and Swiss.

Spread 1/2 cup of the spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. 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 F for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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Rating: 4
by: Jill, IL Reviewed: 03/16/2010
Great taste - Family loved it!
This recipe was easy and tasted great. My family would have liked it a little less dry, though. Next time, I will increase the sauce recipe by 1/2. I used fresh spinach (microwave tightly covered for 2-3 minutes) it turned out great. Even my "Non-Spinach" eaters liked it!
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