Four Cheese Spinach Lasagne
Courtesy: Taste of Home

• 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 squeezed dry
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 12 lasagna noodles, cooked and drained

Preheat oven to 375 degrees.

In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.

In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 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 large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, 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; bake 15 minutes longer or until bubbly.

Let stand for 15 minutes before cutting. Yield: 12 servings.

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