Cheesy Vegetable Lasagna

From All Recipes

• Ready In: 2 hrs
• Serves: 12

Ingredients

• 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

Directions

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.