12 lasagna noodles
2 T. olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
½ c. allpurpose flour
3 c. milk
¾ c. Parmesan cheese, divided
½ tsp. salt
½ tsp. pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2½ c. shredded mozzarella cheese, divided
Preheat oven to 375º F.
Grease a 9" x 13" casserole dish.
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.
Heat oil in a large cast iron skillet over medium heat.
When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic.
Saute for 7 minutes, set aside.
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.
In a small bowl combine cottage and ricotta cheeses, stir well.
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.