Garden-style Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• cooking spray
• 2 cups chopped onions
• 4 garlic cloves, minced
• 2 teaspoons olive oil, divided
• 2 cups chopped zucchini
• 2 cups chopped yellow squash
• 2 cups thinly sliced carrots
• 2 cups chopped broccoli
• 1 teaspoon salt, divided
• 1/2 cup flour
• 3 1/2 cups low-fat milk
• 1 cup grated fresh parmesan cheese, divided
• 1/4 teaspoon fresh ground black pepper
• 1 dash nutmeg
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 1/2 cups low fat cottage cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 12 precooked lasagna noodles, divided

Recipe

• 1 preheat oven to 375°.
• 2 heat a large dutch oven over medium-high heat. coat pan with cooking spray.
• 3 add onion to pan; sauté 4 minutes or until lightly browned.
• 4 add garlic; sauté 1 minute.
• 5 spoon onion mixture into a large bowl.
• 6 heat 1 teaspoon oil in pan over medium-high heat.
• 7 add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. add to onion mixture.
• 8 heat remaining 1 teaspoon oil in pan over medium-high heat.
• 9 add sliced carrot; sauté 4 minutes or until tender.
• 10 add chopped broccoli; sauté 4 minutes or until crisp-tender. add to onion mixture.
• 11 sprinkle with 1/2 teaspoon salt; toss well to combine.
• 12 place flour in a medium saucepan. gradually add milk, stirring with a whisk until blended.
• 13 bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.
• 14 remove from heat.
• 15 add 1/2 cup parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth.
• 16 stir in spinach.
• 17 combine cottage cheese and 1 1/2 cups mozzarella; stir well.
• 18 spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.
• 19 arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture.
• 20 repeat layers, ending with noodles.
• 21 spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup parmesan and remaining 1/2 cup mozzarella.
• 22 cover and bake for 20 minutes.
• 23 uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown.
• 24 let stand 10 minutes before serving.