Ingredients:
2 cups chopped fresh broccoli
1 1/2 cups julienned carrots
1 cup sliced green onions
1/2 cup chopped sweet red peppers
3 cloves garlic, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups milk
1/2 cup grated parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 1/2 cups small curd cottage cheese
4 ounces shredded mozzarella cheese
1/2 cup shredded swiss cheese
12 lasagna noodles, cooked and drained
Directions:
In a skillet, saute the vegetables and garlic in oil until crisp-tender.
Remove from the heat; set aside.
In a heavy saucepan, whisk flour and milk until smooth.
Bring to a boil; cook and stir for 2 minutes.
Reduce heat; add 1/4 cup Parmesan cheese, salt and pepper.
Cook 1 minute longer or until cheese is melted.
Remove from the heat; stir in spinach.
Set 1 cup aside.
In a bowl, combine cottage cheese, mozzarella and Swiss.
Spread 1/2 cup of spinach mixture into a greased 13 x 9 x 2 inch baking dish.
Layer with 4 noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture.
Repeat layers.
Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
Cover and bake at 375 for 35 minutes.
Uncover; bake 15 minutes longer or until bubbly.
Let stand 15 minutes before cutting.
Servings: 12
Time preparation: 45 min.
Time total: 105 min.