Four Cheese Spinach Lasagna

Four Cheese Spinach Lasagna

By Ashisha, Mothering Articles Editor

Saute:
2 cups chopped fresh broccoli
1 1/2 cups julienne carrots
1 cup sliced green onions
1/2 cup chopped sweet pepper
3 garlic cloves, minced
2 teaspoons olive oil
1/2 cup flour
3 cups milk
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 ounce frozen chopped spinach, drained
1 1/2 cup cottage cheese (small curd), or ricotta
4 ounces shredded mozzarella cheese
12 lasagna noodles, cooked

Preheat oven to 375.
Sauté broccoli, carrots, onions, peppers, and garlic in olive oil. Set aside.
In another pan, whisk flour and milk together and cook for two minutes. Add parmesan, salt and pepper. Stir in frozen spinach. Set aside.
In a bowl, combine cottage cheese (or ricotta) and mozzarella.
Spread 1/2 spinach mixture on greased 13"x9" pan.
Layer 4 noodles and half cheese mixture & some of the vegetable mixture and some of the spinach mixture. Layer more noodles and repeat, ending with spinach on top.
Cover and bake for 35 minutes.
Uncover and continue baking for 15 minutes more.
Let stand for 15 minutes before cutting.


The Verdict:

This was weird with a spinach cream sauce instead of traditional spaghetti sauce. I don't think I'll make this again.