Shelly's Recipe

CHEESY VEGETABLE LASAGNA

Category: Pasta - Baked

12 dry lasagna noodles
2 tbsp 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 flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 tsp salt and pepper
1 (10 oz) pkg frozen spinach, thawed
1 (8 oz) container small curd cottage cheese
24 oz ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

Preheat oven to 375. Grease a 13x9 inch casserole dish. Cook lasagna noodles until al dente; drain. Heat oil in a large cast iron skillet over medium heat. When oil is hot add vegetables and garlic. Saute for 7 minutes; set aside.

Place flour a saucepan and gradually whisk in milk until blended. Bring to a boil. Cook 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 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 for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.