Cheesy Vegetable Lasagna

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 8 lasagna noodles
• 2 tablespoons olive oil
• 2 heads broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• 3 cups 2% low-fat milk
• 3/4 cup parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 11 ounces spinach, baby spinach
• 8 ounces part-skim cottage cheese
• 24 ounces part-skim ricotta cheese
• 2 1/2 cups part-skim mozzarella cheese, shredded and divided

Recipe

• 1 preheat oven to 375 degrees f (190 degrees c). grease a 9 x 13 inch casserole dish.
• 2 bring a large pot of lightly salted water to a boil. add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• 3 heat oil in a large skillet over medium heat. when oil is hot, add broccoli, carrots, onions, bell peppers, zucchini and garlic. saute for 7 minutes; set aside.
• 4 place flour in a medium saucepan and gradually whisk in milk until well blended. bring to a boil over medium heat. cook 5 minutes, or until thick, stirring constantly. stir in 1/2 cup parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. remove from heat; stir in spinach. reserve 1/2 cup spinach mixture.
• 5 in a small bowl combine cottage and ricotta cheeses; stir well.
• 6 spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• 7 bake in preheated oven for 35 minutes, or until lightly browned on top. cool for approximately 10 minutes before serving.