Ingredients:
2 cups chopped onion
4 garlic cloves, minced
2 tsp olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 tsp salt, divided
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 tspn freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Cooking spray
Directions:
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat.
Coat pan with cooking spray.
Add onion to pan, and sauté 4 minutes or
until lightly browned.
Add garlic, and sauté 1 minute.
Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat.
Add zucchini and yellow squash, and sauté 4 minutes or until tender and
just beginning to brown.
Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat.
Add sliced carrot, and sauté 4 minutes or until tender.
Add chopped broccoli, and sauté 4 minutes or until crisp-tender.
Add to onion mixture.
Sprinkle with 1/2 teaspoon salt, and toss well to combine.
Place flour in a medium saucepan.
Gradually add milk, stirring with a whisk until blended.
Bring to a boil over medium heat, and cook 2 minutes or until thick,
stirring constantly.
Remove from heat.
Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg;
stir until smooth.
Stir in spinach.
Combine cottage cheese and 1 1/2 cups mozzarella; stir well.
Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish
coated with cooking spray.
Arrange 4 noodles over spinach mixture in dish; top with half of cottage
cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2
1/2 cups), and about 1 cup spinach mixture.
Repeat layers, ending with noodles.
Spread remaining spinach mixture over noodles; sprinkle with remaining
1/2 cup
Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes.
Uncover and bake an additional 20 minutes or until cheese is bubbly and
beginning to brown.
Let stand 10 minutes before serving.
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