* 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 spinach, thawed
* 1 (8 ounce) container small curd cottage cheese
* 24 ounces ricotta cheese
* 2 1/2 cups shredded mozzarella cheese, divided
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
