Garden Style Lasagna
Description
This is a great dish to serve on those days when you go meatless. It is a bit time consuming chopping the veggies, so either buy pre-chopped veggies of your choice or chop them when you have a lot of time. To give it more flavor, add your favorite seasoni
Ingredients
non-stick cooking spray
2 c. chopped onion
4 garlic cloves, minced
2 t. olive oil, divided
2 c. chopped zucchini
2 c. chopped yellow squash
2 c. thinly sliced carrots
2 c. chopped broccoli
1 1/2 t. salt, divided
1/2 c. all-purpose flour
3 1/2 cups 1% low-fat milk
1 c. grated fresh Parmesan cheese, divided
1/4 t. freshly ground black pepper
garlic powder, to taste
Italian seasoning, to taste
several dashes of nutmeg
10 oz. package frozen chopped spinach, thawed and drained
1 1/2 c. Ricotta or low-fat cottage cheese
2 c. pre-shredded part-skim Mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
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Preheat oven to 375 degrees. Spray the bottom of a 13 x 9 inch baking dish with non-stick cooking spray.
Heat a large Dutch oven over medium-high heat; coat with non-stick cooking spray. Add onion; sauté 4 minutes or until lightly browned; add garlic; sauté 1 minute. Place onion mixture into a large bowl.
Heat 1 t. oil in pan over medium-high heat; add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add this to onion mixture.
Heat remaining oil in pan over medium-high heat; add sliced carrots; sauté 4 minutes or until tender; add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Season with 1/2 t. salt; toss to combine.
Place flour in a medium saucepan; gradually add milk, stirring with a whisk or a fork until blended and there are no lumps. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring/whisking constantly. Remove from heat. Add 1/2 c. Parmesan cheese, remaining salt, pepper, Italian seasoning, garlic powder and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1 1/2 c. Mozzarella cheese; stir well. Spread 1/2 c. spinach mixture in bottom of the prepared baking dish. Arrange 4 noodles over spinach mixture in dish; top with half of the cottage cheese mixture (about 1 1/2 c.), half of the vegetable mixture (about 2 1/2 c.), and about 1 c. spinach mixture. Repeat layers, ending with noodles.
Spread remaining spinach mixture over noodles; sprinkle with remaining Parmesan cheese and remaining Mozzarella cheese.
Cover; bake 20 minutes; uncover; bake 20 minutes or until cheese is bubbly and beginning to brown.
Let cool 10 minutes before serving.
6 servings.