Makes 12 servings.


12 dry lasagna noodles
2 tablespoons 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
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

Preheat oven to 375 degrees F (190 degrees C). Grease
a 9 x 13 inch 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. Sauté 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. Bake in preheated oven for 35 minutes, or until
lightly browned on top. Cool for approximately 10 minutes
before serving.

B-man :wink: