Ingredients
2 cups chopped fresh broccoli1-1/2 cups julienned carrots1 cup sliced green onions1/2 cup chopped sweet red pepper3 garlic cloves, minced2 teaspoons vegetable oil1/2 cup all-purpose flour3 cups whole milk1/2 cup grated Parmesan cheese, divided1/2 teaspoon salt1/4 teaspoon pepper1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1-1/2 cups 4% cottage cheese1 cup shredded part-skim mozzarella cheese1/2 cup shredded Swiss cheese12 lasagna noodles, cooked and drained
Preparation
In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside.
In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the 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 until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.
