Four Cheese Vegetable Lasagna - 7 Points Per Serving
Serving size: 9
12 lasagna noodles, uncooked
2 teaspoons vegetable oil
Cooking spray
2 cups broccoli, chopped
1 1/2 cups thinly sliced carrot
1 cup green onion, sliced
1/2 cup red bell pepper, chopped
3 cloves garlic, minced
1/2 cup flour
3 cups 1 percent low-fat milk
1/2 cup grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach, thawed, drained and squeezed dry
1 1/2 cups low-fat cottage cheese
1 cup part-skim Mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
Freshly ground pepper
Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oil in a dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next four ingredients (broccoli through garlic), and saut� 7 minutes. Set aside. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thickened, stirring constantly. Add 1/4 cup Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside. Combine cottage cheese, mozzarella and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 9x13-inch pan coated with cooking spray. Arrange four lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles, sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375 degrees for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.
One serving is 7 Weight Watchers points, 341 cal, 8.4 g fat and 3.7 g fiber. Back to the Main Dishes