Ingredients
- 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. all purpose 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
Directions
- Preheat oven to 375°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.