Sunday’s Chicken Dinner Recipe – Louisiana Fried Chicken

October 13, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Louisiana Fried Chicken. What’s better than Fried Chicken for the Family Sunday Dinner! Kick up that Fried Chicken dinner with this week’s recipe of Louisiana Fried Chicken! Along with the Chicken Parts some of the ingredients you’ll be needing are; Buttermilk, Low Sodium Chicken Broth, Cornmeal, Peppers, Onion, and a variety of Spices. The recipe is from the CooksRecipes website which has one of the largest selections of recipes to please all tastes! Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Louisiana Fried Chicken
Brining chicken in buttermilk tenderizes the chicken, enhances the flavor and reacts with the seasoned flour-cornmeal coating for an exceptionally crispy breading.

Recipe Ingredients:
2 1/2 pounds chicken parts, rinsed and patted dry
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
1 1/2 teaspoons paprika
4 cups vegetable oil, for frying
Pepper Sauce: (optional)
1 tablespoon butter
1 1/4 cups no-salt or low-sodium chicken broth
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon cayenne
1/4 teaspoon salt

Cooking Directions:
1 – Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
2 – In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
3 – In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
4 – In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350°F ( 175°C) using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180°F (85°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done.
5 – Before serving, reheat sauce and pass separately.

s 4 servings.
https://www.cooksrecipes.com/chicken/louisiana_fried_chicken_recipe.html

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“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna

October 7, 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 a Cheese Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.

Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Fajita Pasta Toss

October 6, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 1 Comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Fajita Pasta Toss. Chicken Breasts, Vegetables, and Pasta make up this week’s recipe. A Sunday Dinner sure to please! The recipe is off the CooksRecipes website which has a huge selection of recipes for all meals and occasions so be sure to check the selections out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Fajita Pasta Toss
Chicken Fajita Pasta TossFajita flavor marries perfectly with delicate vermicelli and tender strips of chicken breast. Bell peppers, diced onions and chiles add texture, color and flavor to an appealing and tasty dish.

Recipe Ingredients:
8 ounces vermicelli or thin pasta, cooked, drained and kept warm
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, cut into strips (about 4 total)
1 cup quartered, sliced onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 (7-ounce) can ORTEGA Whole Green Chiles, drained and cut into strips
1/2 cup ORTEGA Mild Taco Sauce
1/2 cup water
1 package ORTEGA Taco Seasoning Mix
1/4 cup chopped fresh cilantro, (optional)
Lime, cut into wedges (optional)

Cooking Directions:
1 – Heat vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion, bell pepper and chiles; cook, stirring frequently, for 1 to 2 minutes.
2 – Stir in taco sauce, water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 2 to 3 minutes or until mixture thickens. Serve over pasta. Garnish with cilantro and lime wedges.
Makes 6 servings.

Variation: Roast, peel and slice red and yellow bell peppers prior to adding them to the chicken.
https://www.cooksrecipes.com/chicken/chicken_fajita_pasta_toss_recipe.html

It’s Chili, Chowder, or Stew Saturday – Pepper and Pineapple Pork Stew

October 5, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Pepper and Pineapple Pork Stew. Get the Sow Cooker out to make this week’s delicious recipe! You’ll need Pork Chops, Carrots, Chicken Broth, Teriyaki Sauce, Corn Starch, Pineapple Chunks, and Green Bell Peppers. The recipe is from one of my favorite recipe websites, the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines! So be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Pepper and Pineapple Pork Stew
A tasty and colorful pork stew that slow cooks all day while you are out—working or playing. Serve with hot cooked brown rice and multigrain dinner rolls.

Recipe Ingredients:
4 boneless pork chops, cut into 1-inch cubes
4 carrots, sliced
1/2 cup chicken broth
3 tablespoons teriyaki sauce
1 tablespoon cornstarch
1 (8-ounce) can pineapple chunks in juice, drained and juice reserved
1 green bell pepper, seeded and cut into 1-inch pieces

Cooking Directions:
1 – Brown pork cubes in hot skillet.
2 – Mix pork, carrots, broth and teriyaki in 3 1/2-quart slow cooker; cover and cook on low for 7 to 8 hours.
3 – Mix cornstarch with reserved pineapple juice; stir into pork mixture. Stir in pineapple and green pepper. Cover and cook on high 15 minutes or until thickened and bubbly.

Makes 4 servings.
https://www.cooksrecipes.com/soup/pepper_&_pineapple_pork_stew_recipe.html

Sunday’s Chicken Dinner Recipe – Molasses and Honey Marinated Chicken Breasts

September 29, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Molasses and Honey Marinated Chicken Breasts. You’ll need Boneless and Skinless Chicken Breast Halves along with a lot of other fantastic ingredients like Coarse Grain Mustard, Whiskey, Molasses, Honey, and more! The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Molasses and Honey Marinated Chicken Breasts

Recipe Ingredients:
4 large boneless, skinless chicken breast halves
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup whiskey
2 tablespoons coarse grain mustard
2 tablespoons molasses
2 tablespoons honey
1 lime, juiced
2 tablespoons olive oil
1 cup chicken stock
1/4 cup butter

Cooking Directions:
1 – Sprinkle chicken with salt and pepper.
2 – In small saucepan, place whiskey; boil over medium heat about 5 minutes, reducing liquid by half (all alcohol will evaporate). Remove from heat and add mustard, molasses, honey and lime juice. Stir to mix well; remove half of mixture and reserve.
3 – In remaining half, place chicken and marinate in refrigerator at least l hour or overnight.
4 – In large skillet, place oil over medium heat. Add chicken and cook, turning once, about 10 minutes or until fork can be inserted with ease. Remove chicken from skillet and keep warm.
5 – To skillet, add chicken stock and cook to reduce by two-thirds. Add reserved marinade and butter; simmer, stirring, until butter melts. Pour over chicken.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/molasses_and_honey_marinated_chicken_breasts_recipe.html

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

September 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Four Cheese Mostaccioli Vegetable Lasagna. You’ll need the Four Cheese – Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, and Provolone Cheese. For the Pasta its Mostaccioli along with all the other ingredients. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Mostaccioli Vegetable Lasagna
A wholesome, hearty and delicious four cheese mostaccioli pasta and vegetable casserole.

Recipe Ingredients:
1 (16-ounce) package frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
3 – Microwave butter in 1 1/2 quart bowl on high for 1 1/2 minutes or until melted.
4 – Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender.
5 – Blend in flour, nutmeg and salt. Microwave 30 seconds.
6 – Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**
7 – In separate bowl, combine ricotta cheese, Parmesan cheese and basil.
8 – In an additional bowl, combine mozzarella and provolone cheese.
9 – Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish.
10 – Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly.
11 – Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella cheese mixture.
12 – Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Makes 8 servings.

*1 1/2 cups dry, uncooked mostaccioli.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.

https://www.cooksrecipes.com/mless/four_cheese_mostaccioli_vegetable_lasagna_recipe.html

It’s Chili, Chowder, or Stew Saturday – Beef Chili Carnavale

September 21, 2019 at 6:02 AM | Posted in chili, CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Beef Chili Carnavale. Made using 95% Lean Ground Beef along with Crushed Tomatoes, Diced Tomatoes w/ Chilies, Reduced Sodium Beef Broth, Light Beer, Yellow Onion, Bell Peppers, and more! The recipe is from one of my favorite Recipe Sites, the CooksRecipes website. The Cooks site has one of the largest selections of recipes you can find. Recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Beef Chili Carnavale
Beef Chili CarnavaleSure to become a favorite, this fantastic chili recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Recipe Ingredients:
2 pounds ground beef (95% lean)
1 (28-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can diced tomatoes with mild green chiles
1 (14.5-ounce) can regular or reduced-sodium beef broth
1 (12-ounce) bottle regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 (6-ounce) can tomato paste
1/3 cup chili powder
1 large jalapeño pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 (15-ounce) cans black beans, drained and rinsed
Lime wedges and baked tortillas chips (optional)

Suggested Toppings: Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapeños, chopped onion

Cooking Directions:
1 – Heat stockpot over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
2 – Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3 – Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4 – Season with salt and black pepper, as desired. Garnish with toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Makes 8 servings.

Note: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F (70°C). Color is not an indicator of ground beef doneness.

Nutritional Information Per Serving (1/8 of recipe): 318 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 955 mg sodium; 28 g carbohydrate; 7.5 g fiber; 32 g protein; 7.8 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 6.4 mg iron; 19.8 mcg selenium; 6.2 mg zinc; 96.0 mg choline.
https://www.cooksrecipes.com/soup/beef_chili_carnavale_recipe.html

“Meatless Monday Recipe of the Week – Chile Relleños Casserole

September 16, 2019 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday Recipe of the Week is – Chile Relleños Casserole. Made using Cans of Whole Green Chiles, Shredded Monterey Jack Cheese, Eggs, 2% Milk, Flour, Enchilada Sauce, and Seasoning. Mexican Dish gone meatless! The Recipe is from the CooksRecipes website where you can find recipes to please all tastes, diets, and cuisines so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chile Relleños Casserole
Chile Relleños CasseroleThis easy casserole boasts the same great taste found in Mexican restaurant chile relleños, it is surprisingly good! Your family will ask you to make it again—count on it.

Recipe Ingredients:
2 (7-ounce) cans whole green chiles, split and seeded
4 1/2 cups shredded Monterey Jack cheese – divided use
4 large eggs
2 cups 2% milk
3 tablespoons all-purpose flour
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (20-ounce) can enchilada sauce

Cooking Directions:
1 – Preheat oven to 325°F (160°C).
2 – Grease a 13 x 9 x 2-inch baking pan and line the chiles on the bottom of pan. Sprinkle 3 1/2 cups cheese evenly over chiles. Set aside.
3 – In a medium mixing bowl, beat with electric mixer the eggs, milk, flour, salt and pepper. Pour over chile/cheese mixture.
4 – Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for additional 15 minutes. Remove from oven and sprinkle remaining 1 cup cheese over top and return to oven until cheese melts, about 1 minute or less.
5 – Allow casserole to set at least 5 minutes before serving.
Makes 8 servings.

Variation Tip: This casserole is easy to change up with the addition of cooked crumbles of ground beef, pork, or turkey. Reduce green chiles to 1 (7-ounce) can and sprinkle about 1 1/2 to 2 cups cooked meat over the layer of chiles and proceed as directed.

Nutritional Information Per Serving (1/8 of recipe): 349.0 calories; 62% calories from fat; 24.1g total fat; 167.2mg cholesterol; 1299.1mg sodium; 236.5mg potassium; 11.3g carbohydrates; 1.4g fiber; 4.3g sugar; 9.9g net carbs; 21.6g protein.
https://www.cooksrecipes.com/mless/chili-rellenos-casserole-recipe.html

It’s Chili, Chowder, or Stew Saturday – Turkey Tortilla Stew

September 14, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for a Turkey Tortilla Stew. Made using Ground Turkey, Onion, Garlic, Diced Tomatoes, Pinto beans, Tomato Soup, Frozen Whole Corn Kernels, Diced Green Chiles, and Corn Tortillas. The recipe is off the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Turkey Tortilla Stew
Turn lean ground turkey into a hearty and satisfying Southwestern stew with onion, garlic, tomatoes, pinto beans, corn, green chiles and crispy corn tortilla strips.

Recipe Ingredients:
1 1/2 pounds ground turkey
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons vegetable oil
2 1/2 cups water
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can pinto beans in chili sauce, undrained
1 (10.75-ounce) can condensed tomato soup
1 cup loose-pack frozen whole corn kernels
1/4 teaspoon ground black pepper
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1/4-inch strips
2 tablespoons vegetable oil

Cooking Directions:
1 – In a large Dutch oven over medium-high heat sauté turkey, onion and garlic in oil for 5 minutes or until turkey is no longer pink. Add water, tomatoes, beans, soup, corn, chiles and black pepper. Heat until mixture is bubbly; reduce heat to low and simmer for 30 minutes.
2 – In a large skillet over medium-high heat, sauté tortilla strips in the 2 tablespoons oil for 30 seconds or until lightly browned and crisp. Drain on paper towels. Add tortilla strips to turkey stew just before serving to let them soften.

Makes 6 servings.
https://www.cooksrecipes.com/soup/turkey_tortilla_stew_recipe.html

“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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