Cheesy Vegetable Lasagna recipe

12 servings

12 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 chopped 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.

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.

Bake in preheated oven for 35 minutes, or until lightly browned on top.

Cool for approximately 10 minutes before serving.