Let me start by saying that the only reason I am calling this a “lazy” lasagna is that I used whole wheat rotini instead of traditional lasagna noodles. This dish took quite some time to prepare, and I used 3 pots, 2 bowls, a pan, and countless knives and spoons in the process.
After all that work, the dish was disappointing. It was not as cheesy as I expected, so next time I would use more cottage cheese and perhaps part skim mozzarella cheese instead of fat free. Also, the broccoli flavor was too overpowering, and next time I would use eggplant or mushrooms instead which would add moisture as well. Finally, to make this dish just a little more traditional, I would add a can of tomatoes somewhere. So I will definitely try this again, just not too soon since I have many days of lasagna ahead of me.
2 t olive oil
1 large onion, chopped
2 medium zucchini, chopped
1 medium yellow squash, chopped
2 carrots, peeled and diced
1 (10 oz.) package chopped broccoli, cooked and drained
1/2 c. flour
3 c. skim milk
1/4 c. fat free Parmesan cheese
1/4 t freshly ground black pepper
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 1/2 c. fat free cottage cheese
2 c. fat free mozzarella cheese, divided
12 oz. whole wheat rotini, cooked al dente and drained
Heat olive oil in a large Dutch oven over medium heat. Add onion to pan, and cook for 5 minutes. Add zucchini, yellow squash, and carrot and cook for 15 – 20 minutes or until vegetables are tender. Set aside in a large bowl with cooked broccoli.
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 Parmesan cheese and black pepper; 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 1/3 of cooked pasta in dish. Top with half of cottage cheese mixture, half of vegetable mixture, and about 1 cup spinach mixture. Repeat layers, ending with pasta. Spread remaining spinach mixture over noodles; sprinkle with 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.
-Adapted from Cooking Light