Layers of noodles, broccoli, carrots, green onions, and red pepper, smothered in Parmesan, cottage, mozzarella, and Swiss cheese, and made with a creamy-spinach Alfredo sauce.
-By Carrie (Strommen) Lennie
2 cups chopped fresh broccoli
1 ½ cups julienned carrots
1 cup sliced green onions
½ cup chopped sweet red pepper
3 garlic cloves, minced
2 tsp vegetable oil
½ cup all-purpose flour
3 cups milk
½ cup grated Parmesan cheese, divided
½ tsp salt
¼ tsp pepper
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1 ½ cups small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
½ cup shredded Swiss cheese
12 lasagna noodles, cooked and drained
- In a large skillet, sauté 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 ¼ cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from heat; stir in spinach. Set 1 cup aside.
- In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread ½ cup of spinach mixture in a greased 13X9X2-inch baking dish. Layer with four noodles, half of the cheese mixture, vegetables and ¾ 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.