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cooking spray onion garlic olive oil zucchini yellow squash carrot broccoli mushrooms salt oregano all-purpose flour milk Parmesan cheese freshly ground black pepper nutmeg cottage cheese Mozzarella cheese lasagna noodles
Viewed: 36 - Published at: 7 years agoIngredients
- Cooking spray
- 2 cups chopped onion
- 4 garlic cloves, minced
- 2 teaspoons olive oil, divided
- 2 cups chopped zucchini (about 8 ounces)
- 2 cups chopped yellow squash (about 8 ounces)
- 2 cups thinly sliced carrot (about 8 ounces)
- 2 cups chopped broccoli (about 6 ounces)
- 1 cup sliced mushrooms
- 1 teaspoon salt, divided
- 1 tsp oregano
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 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 drained
- 1 1/2 cups 1% low-fat cottage cheese
- 2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
- 12 precooked lasagna noodles, divided
Method
- Preheat oven to 375°.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes or until lightly browned. Add garlic; saute 1 minute. Spoon onion mixture into a large bowl. Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini, mushrooms, and yellow squash; saute 4 minutes or until tender and just beginning to brown. Add to onion mixture. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; saute 4 minutes or until tender. Add chopped broccoli; saute 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt and oregano; toss well to combine.
- Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
- Combine cottage cheese and 1 1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
- Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
