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Garden-Style Lasagna - YUM!

Recipe of the Week - Dinner

A note from Star: instead of the cottage cheese I used 1/3 fat cream cheese, and I mixed in a little of the fat free mozzerella with the regular mozzerella. I also did not put in carrots, and added some cauliflower. And since I don't like onions, those were left out as well. Anyway this was awesome!

Garden-Style Lasagna - From Cooking Light

Vegetable Lasagna is a crowd pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely and then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for quick lunches or dinners.

Cooking Spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups thinly sliced carrot
2 cups chopped broccoli
1 teaspoon salt, divided
1/2 cup all-purpose flour
3 1/2 cups 1% milk
1 cup grated fresh Parmesan cheese, divided
1/4 teaspoon 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 preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided

1. Preheat oven to 375º.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan and saute 4 minutes or until lightly browned. Add garlic, saute 1 minute. Spoon onion mixture into a large bowl.
3. Heat 1 teaspoon oil in a pan over medium-high heat. Add Zucchini and yellow squash and saute 4 minutes or until tender. Add to onion mixture.
4. Heat remaining 1 teaspoon of oil over medium-high heat. Add sliced carrots, saute 4 minutes or until tender. Add chopped broccoli, saute 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt, toss to combine well.
5. Place flour in a medium sauepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook two minutes stirring constantly or until thick. Remove from heat. Add 1/2 cup parmesean, remaining 1/2 teaspoon of salt, pepper and nutmeg. Stir until smooth then add in the spinach.
6. Combine cottage cheese and 1 1/2 cups mozzerella, stir well. Spread 1/2 cup spinach mixture on bottom of 13X9-inch baking dish sprayed with cooking spray. Arrange four noodles over spinach mixture in dish and top with half of cottage cheese mixture, half of vegetable mizture and 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles and then sprinkle with remaing 1/2 cup parmesaen and 1/2 cup mozzerella.
7. Cover and bake at 375º for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and begining to brown. Let staqnd 10 minutes. Servings: 12

Calories: 272 FAT 8.3g PROTEIN: 18.5g CARB 31.2g FIBER 3.6g

Wed. Mar 8, 1:39pm

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That sounds delicious!
I'll be trying that one soon.
Thanks :)

Thursday, March 09, 2006, 7:18 AM

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