1 1/2 c carrots, julienned
1 c green onions, sliced
1/2 c sweet red peppers, chopped
3 cloves garlic, minced
2 tsp oil
1/2 c flour
3 c skim milk
1/2 c Parmesan cheese, divided
1/2 tsp salt
1/4 tsp pepper
10 oz. frozen chopped spinach, thawed and squeezed
1 1/2 c cottage cheese
1 c mozzarella cheese (4 oz. = 1 c)
1/2 c Swiss cheese, shredded
12 cooked lasagna noodles
In skillet, sauté the vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. In a heavy saucepan, whisk flour and milk until smooth. Bring to a oil; cook and stir for 2 mins. Reduce heat; add 1/4 c Parmesan, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set one cup aside. In a bowl, combine cottage cheese, mozzarella and Swiss. Spread 1/2 c of spinach mixture in a greased 13x9 pan.
Layer:
4 noodles
half of the cheese mixture and vegetables
3/4 c spinach mixture
Repeat layers. (Use remaining spinach, vegetables, and cheese)
Top with remaining noodles, reserved spinach mixture and remaining Parmesan. Cover and freeze.
Cover loosely with foil and bake at 375 for 35 mins. Uncover; bake 15 minutes longer. Let stand 10-15 mins. before cutting.
NOTES:
We made a 1/2 batch and put it in an 11 cup rectangular pyrex dish.
SOURCE: Christine Houle
2 comments:
Even after thawing on the counter top for 10 hours or so, this needed more baking time. Otherwise it was a good flavor; the mozzarella texture was a tad off, but that may have been remedied by longer baking time.
We reheated the leftovers in the oven instead of the microwave (350 for 30-ish minutes), and the texture definitely improved.
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