- Special Pricing
- 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) frounceen chopped spinach, thawed and well drained
- 1 1/2 cups small-curd cottage cheese
- 1 cup (4 ounces) shredded mouncezarella cheese
- 1/2 cup shredded Swiss cheese
- 12 lasagna noodles, cooked and drained
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 13x9x2 inch 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. &copy; 2002. All rights reserved.
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