Makes 6 servings
It’s hard to find ANYONE who doesn’t like lasagna. And once you’ve thrown together the ingredients, your work is pretty much done. No need to hover over the stove. Plus it’s very forgiving! It can easily be left in a low-temperature oven to stay warm when someone’s running late. Reheats well, too.
- 6-8 uncooked lasagna noodles
- 1 teaspoon olive oil
- Cooking spray
- 1-1/4 cups chopped broccoli
- 1 cup chopped carrots
- 1/2 cup chopped scallions
- 1-1/2 minced garlic cloves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup skim milk
- 1/4 cup fresh Parmesan cheese
- 1/4 teaspoon pepper
- 8 oz frozen chopped spinach
- 1 cup low fat cottage cheese
- 1/2 cup low fat mozzarella cheese, shredded
- 1/4 cup low fat goat cheese
1. Preheat oven to 375 degrees.
2. Boil lasagna noodles according to the directions on the box.
3. Heat olive oil in a sauté pan or skillet over high heat. Sauté carrots, onions, garlic and broccoli in olive oil for about 5 minutes, or until tender, and set aside.
4. Combine mozzarella, goat and cottage cheeses in a bowl. Mix and set aside.
5. In a saucepan melt butter over medium heat, then whisk in flour. When thoroughly mixed, add milk and whisk until well blended. Turn heat up to high, cover and heat until boiling.
6. Uncover and stir constantly over high heat for about 5 minutes, or until mixture is thick.
7. When mixture is thick, take off heat and season with pepper and add 1/8 cup of Parmesan. Stir until smooth and mix in the spinach. Set aside 1/2 cup to use for the top layer of the lasagna.
8. Spray a 9 x 9 inch baking dish with cooking spray. Spread 1/2 cup of the spinach mixture on the bottom. Next, then lay 2-3 lasagna noodles over the spinach mixture (you may need to cut noodles to fit the pan).
9. Pour half the cheese mixture followed by half of the remaining spinach mixture over the noodle layer.
10. Spread half the carrot-onion-broccoli mixture over that, then add another layer of noodles.
11. Pour rest of the cheese mixture followed by the rest of the remaining spinach mixture on top of the noodles.
12. Spread the rest of the carrot-onion-broccoli mixture over that, then top with a layer of noodles.
13. Spread the reserved 1/2 cup of the spinach mixture over the noodles and sprinkle with 1/8 cup parmesan cheese.
14. Cover and bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.
Loading ...
Recent Comments
Mmmm sounds yummy! I am going to make this on Saturday…
I have several comments on this recipe. First, let me say that we just got done eating it, and it was DELICIOUS. However, I had to stray slightly from the recipe above. First of all, I added mushrooms and red pepper, just as a matter of preference. Second, I added about twice as much cottage cheese, to make it creamier.
Most importantly, the recipe above leaves out a major step. It tells you to mix the goat, mozz and cottage cheeses and set aside, but never tells you where or when to use it! It’s just set aside and forgotten. Also, I don’t think 1/4 cup of the spinach mixture sufficiently spreads on the bottom of the pan for the first step of layering. Finally, you can’t just mix the flour and milk. That would result in lumpy milky nothing. I used 3 tbsp butter with the 3 tbsp flour THEN added the milk to make the thickened mixture.
I layered like this:
1/2 c. spinach mixture
noodles
spinach mixture to cover
cheese mixture
noodles
spinach mixture to cover
cheese mixture
1/2 veggie mixture
noodles
spinach mixture to cover
cheese mixture
1/2 veggie mixture
noodles
remaining spinach mixture.
By the time I got to the remaining spinach mixture, there wasn’t enough left to cover so I added a little cottage cheese and milk, reheated it to thicken and put it on top.
Thanks Melissa. We’ve rewritten and reevaluated this recipe. The recipe posted above is the revised version and the nutritional information has been updated as well.
Good catch! Please let us know if you have any other feedback or comments at info@meatlessmonday.com
Joey Lee
Executive Assistant
Meatless Monday
Maybe I’m just set in my ways, but I can’t imagine making lasagna in anything other than a 9X12 dish — especially since it seems so wasteful and unnecessary to break off 2-3 inches from every lasagna noodle. Any thoughts on how best to adjust the quantities to accommodate a traditional lasagna dish?
It’s true that our version of this lasagna in a 9 x 9 dish forms a nice, symmetrical, square shaped lasagna. However, adjusting the dish to fit your traditional lasagna pan is simply a matter of fitting the (in the case of a 9 x 12 lasagna) untrimmed noodles to the longer rectangular shape of a 9 x 12 pan.