Shelly's Recipe

FOUR CHEESE VEGETABLE LASAGNA

Category: Pasta - Baked

1(10 oz) pkg frozen chopped spinach, thawed
Vegetable cooking spray
2 tsp vegetable oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrots
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 cloves garlic, crushed
1/2 cup flour
3 cups milk
1/2 cup grated Parmesan cheese, divided
1/4 tsp pepper
1 1/2 cups ricotta cheese
1 cup shredded Mozzarella cheese
1/2 cup shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Preheat the oven to 375. Press the spinach between paper towels until barely moist, and set aside.

Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; saute 7 minutes. Set aside.

Place the flour in a medium saucepan. Gradually add the milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook for 5 minutes or until thickened, stirring constantly. Add 1/4 cup of the Parmesan cheese, salt and pepper; cook an additional minute, stirring constantly. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.

Combine the ricotta, Mozzarella and Swiss cheeses; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13x9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before serving.