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Four-Cheese Spinach Lasagna

 Four-Cheese Spinach Lasagna
This rich cheesy lasagna has become one of my specialties. It's packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli. I'm never afraid to serve the colorful casserole to guests, since it's always a huge success. -Kimberly Kneisly, Englewood, Ohio
12 ServingsPrep: 50 min. Bake: 50 min. + standing

Ingredients

  • 2 cups chopped fresh broccoli
  • 1-1/2 cups julienned carrots
  • 1 cup sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 3 garlic cloves, minced
  • 2 teaspoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 12 lasagna noodles, cooked and drained

Directions

  • In a large skillet, saute 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 1/4 cup
  • Parmesan cheese, salt and pepper. Cook 1 minute longer or until
  • cheese is melted. Remove from the heat; stir in spinach. Set 1 cup

2 of 2

Four-Cheese Spinach Lasagna (continued)

Directions (continued)

  • aside.
  • In a large bowl, combine the cottage cheese, mozzarella and Swiss
  • cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x
  • 9-in. baking dish. Layer with four noodles, half of the cheese
  • mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top
  • with remaining noodles, reserved spinach mixture and remaining
  • Parmesan cheese.
  • Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes
  • longer or until bubbly. Let stand for 15 minutes before cutting.
  • Yield: 12 servings.
Nutritional Facts: 1 piece equals 263 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 366 mg sodium, 32 g carbohydrate, 3 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.