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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
  • Total Time
    Prep: 50 min. Bake: 50 min. + standing
  • Makes
    12 servings

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 whole 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 4% cottage cheese
  • 1 cup 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 until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside.
  • In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the 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 until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 277 calories, 9g fat (5g saturated fat), 22mg cholesterol, 415mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

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Reviews

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Average Rating:
  • Adele
    Dec 6, 2020

    Full disclosure: I was looking for a similar recipe which I ate somewhere many years ago. This was the closest I could find. For that reason, I did not follow the recipe as written. I used mascarpone cheese instead of cottage cheese, and sharp cheddar instead of Swiss cheese. I got what I wanted! I am partial to the combination of dark green vegetables and cheddar.

  • chamie7
    Nov 22, 2018

    Nope - didn't like the flavor - bland.

  • Tonya67
    Dec 28, 2017

    Awesome recipe! My family loved it. I loved the mixture of vegetables with the pasta

  • guitargirl42066
    Feb 28, 2013

    Fabulous. I used ricotta instead of cottage cheese. I also added diced red onion.

  • ejshellabarger
    Jan 20, 2012

    No comment left

  • daisey5
    Feb 5, 2010

    No comment left

  • JAZZYLUHU
    Oct 29, 2009

    Great recipe, even my picky eaters liked it.

  • lankybre
    Oct 29, 2008

    No comment left

  • swatara
    Jun 18, 2008

    I love to serve this dish with our own fresh from the garden spinach, broccoli, peppers, and oninos. With my family of eleven this is a big hit!!

  • lookup4Jesus
    Apr 17, 2008

    This is an excellent recipe. All my guests enjoyed it tremendously!!! I will make it frequently, especially to serve to guests.