“Meatless Monday” Recipe of the Week – Four Cheese Vegetable Lasagna

September 9, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Four Cheese Vegetable Lasagna. 4 Cheese Vegetable Lasagna in a Creamy Parmesan Bechamel Sauce. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Vegetable Lasagna
A cheese and vegetable-rich lasagna in a creamy Parmesan bechamel sauce.

Recipe Ingredients:
Vegetable cooking spray
2 teaspoons vegetable oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrots
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 cloves garlic, crushed
3 tablespoons butter
4 tablespoons all-purpose flour
3 cups low-fat milk
1/2 cup (1 1/2 ounces) grated Parmesan cheese – divided use
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups (12 ounces) part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Cooking Directions:
1 – Preheat the oven to 375°F (190°C).
2 – Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.
3 – Melt butter in a medium saucepan, stir in flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring with until blended. Bring to a boil over medium heat, and cook until thickened, stirring constantly, about 5 minutes. Add 1/4 cup of the Parmesan cheese, salt and pepper. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.
4 – Combine the ricotta, mozzarella and Swiss cheeses; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13×9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before serving.

Makes 9 servings.
https://www.cooksrecipes.com/mless/four_cheese_vegetable_lasagna_recipe.html

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Bonnie Brazil

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