Garden- Style Lasagna
- 2 cups chopped onion
- 4 cloves garlic, 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% low-fat milk
- 1 cup (4 ounces) grated fresh Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- dash of nutmeg
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups 1% low-fat cottage cheese
- 2 cups (8 ounces) pre-shredded part-skim mozzarella cheese, divided
- 9 pre-cooked lasagna noodles, divided
- Produce
- Broccoli (2 cups)
- Carrot (2 cups)
- Garlic (4 cloves)
- Onion (2 cups)
- Spinach, frozen dry (1 (10 ounce) package)
- Yellow squash (2 cups)
- Zucchini (2 cups)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1/4 teaspoon)
- Nutmeg (1 dash)
- Olive oil (2 teaspoons)
- Salt (1 teaspoon)
- Pasta & Grains
- Lasagna noodles, pre-cooked (9)
- Dairy
- 1% low-fat cottage cheese, low-fat (1 1/2 cups)
- 1% low-fat milk (3 1/2 cups)
- Parmesan cheese, grated fresh (1 cup)
- Other
- 2 cups (8 ounces) pre-shredded part-skim mozzarella cheese, divided
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published September 23, 2007 (5 years ago).
9 people saved this recipe.
